Line a 9 by 5-inch loaf pan with plastic wrap allowing at least 2 inches to extend on the outside of the pan to allow easy removal of the semifreddo. Fit a small mixing bowl with a fine mesh strainer.

Place the white chocolate in the top of a double boiler, or in a small metal bowl placed on top of a small saucepan with a 1-2 inches of water. Bring the water to a simmer, stirring the chocolate often until melted. Remove immediately. Note: ensure no liquid gets into the white chocolate and do not over heat it.

In a blender combine the raspberries, 2 teaspoons sugar (or to taste; may need more depending on the sweetness of the raspberries) and Chambord. Puree. Pour through the strainer, pressing with a silicon spatula to force any liquid through the strainer. Scrap the outside of the strainer into the bowl below. Set aside and discard the raspberry seeds inside the strainer.

Place the egg yolks in a small mixing bowl and whisk together.

In a large mixing bowl with a standing mixer combine the ½ cup sugar and egg whites. Beat on high until a lofty meringue has been created (about 3 minutes).

In a second bowl whip the cream until stiff peaks are formed.

Fold the egg yolks into the cream until combined. Fold the meringue into the mixture until all combined.

Place ¼ of the semifreddo mixture into the prepared loaf pan and smooth. Drizzle 1/3 or each the white chocolate and the raspberry sauce over the top of the semifreddo. I use a dining spoon for each, and allow the mixture to drizzle onto the semifreddo as I move the spoon to ensure even drizzling (note: it will not cover the entire top).

Repeat the step prior twice more, with ¼ of the semifreddo and 1/3 of each the white chocolate and raspberry sauce. Top with the remaining ¼ of the semifreddo and smooth.

Loosely top with a piece of foil and place in the freezer to fully freeze; 6 hours or overnight.

To prepare chocolate curls: using a vegetable peeler, run it down the side of a room temperature chocolate bar toward you to form curls. Load the top of the semifreddo with the curls before serving. Serve slices with a helping of raspberries.