Making Raspberry and Pistachio Semifreddo is simple when you follow these straightforward steps:

1. Whip the Cream: In a large mixing bowl, whip the heavy cream until it forms stiff peaks. This should take about 3-5 minutes of mixing.
2. Combine Ingredients: In another bowl, mix the sweetened condensed milk with the vanilla extract, stirring until well combined.
3. Fold in Cream: Gradually fold the whipped cream into the sweetened condensed milk mixture. Work gently to maintain the lightness of the whipped cream.
4. Add Raspberries: Gently fold in the fresh raspberries, ensuring they are evenly distributed throughout the mixture without breaking them down too much.
5. Incorporate Pistachios: Fold in finely chopped pistachios, leaving some for garnish. Add a pinch of salt to enhance the flavor.
6. Transfer to a Loaf Pan: Pour the mixture into a lined loaf pan, smoothing the top with a spatula. Cover it with plastic wrap.
7. Freeze: Place the loaf pan in the freezer and allow the semifreddo to freeze for at least 4-6 hours or overnight for best results.
8. Unmold and Slice: When ready to serve, remove the semifreddo from the freezer and let it sit for a few minutes. Carefully unmold it onto a serving platter and slice.
9. Garnish: Decorate each slice with additional raspberries and pistachios for an elegant finish.

By following these steps, you will create a stunning dessert that everyone will love!