Line base and sides of an 11cm x 21cm (base measurement) loaf pan with plastic wrap, allowing sides to overhang.
Use a hand-held electric beater or balloon whisk to whisk the eggs, egg yolks and sugar in a large heatproof bowl until light and fluffy. Carefully continue whisking over a saucepan of simmering water for 6-8 mins or until mixture is thick and pale and the temperature reaches 72C on a sugar thermometer. Remove from heat and continue whisking for a further 2 mins to cool.
Use a clean beater or balloon whisk to whisk cream in a bowl until soft peaks form. Use a large metal spoon to gently fold in the egg mixture. Add chocolate and gently fold until just combined. Add the raspberries, nougat, strawberries and pistachios and gently fold to combine. Pour into the prepared pan. Place in the freezer for 6-8 hours or until firm.
Remove from the freezer and turn onto a serving platter. Set aside for 10 mins to soften slightly. Top with extra berries, extra pistachios and mint leaves.