Separate the whites from the yolks.
Beat the yolks with 50 g of sugar. Beat egg whites to stiff peaks.
Whip cream until fluffy.
Combine yolks, whites and cream.
Puree the currants with the remaining sugar in a blender.
Line the mold with cling film. Scoop the mixture with a spoon, alternating between ice cream and berry puree.
Place in refrigerator for several hours.
Remove the mold from the freezer to the refrigerator one hour before serving. Take the semifreddo out of the mold and cut into portions.