Put the raspberries in a bowl and pour over the cassis, and leave to macerate. Pour 200g of the yoghurt into the base of a loaf tin, lined with clingwrap.
Whisk together the egg yolks and honey, until pale and thick. Fold in the cream, lemon juice and remaining yoghurt. Gently stir in the raspberries in cassis and biscuits. Spoon on top of the yoghurt in the tin.
Freeze for at least 4 hr, until firm. To serve, upturn the semifreddo and remove carefully from the tin. Decorate with the raspberries and biscuits. Leave to soften for 10 min before slicing.
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