Bring water and the same mass of sugar to a boil and mix with orange liqueur. Beat the egg yolks with remaining sugar in a whipping bowl, preferably metal, until creamy.
For the water bath, fill a wide saucepan hand-width with water and heat. Place the baking bowl with the ice cream in the water bath so that the bottom does not touch the surface of the water. Add the hot sugar-liqueur mixture, beating until the cream thickens. The washer bath must not be made in any case. Kitchen professionals, as well as experienced amateur cooks, whip the cream at a low temperature in a casereel without a water bath.
Stir the cream cold, the fastest way is over a baking bowl with ice-cold water. Fold in six sevenths of the coarsely ground brittle, almond liqueur, and gradually and carefully the stiffly whipped cream. Pour the mixture into a small bundt pan or pudding mold and freeze in the freezer for about four to six hours.
Remove the seeds from the raspberries and briefly crush half of them with a small amount of powdered sugar. Strain through a sieve and divide the sauce evenly as a mirror on two plates. Cut two slices of the ice cream parfait per person and arrange on top. Garnish with the remaining raspberries and a little brittle.
*** Tip. The semifreddo must not be frozen as hard as a rock, otherwise the aroma cannot develop. Therefore always at least one
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