For Chocolate Crumb:

Preheat oven to 250°F (120°C). Line a baking sheet with parchment or a silicone baking mat.
In a mixing bowl, sift together flour, cocoa powder, sugar, cornstarch, and salt. Add melted butter and mix with a spatula (or your hands) until evenly moistened; dough will stick together when squeezed but will still be fairly crumbly.
Crumble mixture in an even layer on prepared baking sheet. Bake for 30 to 40 minutes or until dried and crispy (they will firm up more once they cool). Set on a cooling rack and let cool completely. Crumbs can be made a few days ahead of time; store in an airtight container until ready to use.
For Passion Fruit Base:

In a small saucepan, combine passion fruit pulp, sugar, and corn syrup. Bring to a simmer and boil for about 2 minutes or until slightly thickened. Remove from heat and transfer to a large mixing bowl, scraping out as much as you can from the pan. Mix in Amoretti Natural Passion Fruit Artisan Flavor and set aside.
For Raspberry Base:

Return saucepan to medium heat (no need to wash, it’s ok if there’s a little passion fruit in there still). Add raspberries, sugar, and corn syrup and cook, mashing the berries with the back of your utensil to release the juices. Let simmer for 3 to 5 minutes or until noticeably thickened. Pour through a fine mesh sieve into a second mixing bowl. Mix in Amoretti Natural Raspberry Artisan Flavor and set aside.
For Semifreddo:

Set up a double boiler, placing a heat-proof bowl on top of a saucepan filled with an inch or two of simmering water (the bottom of the bowl should not touch the water). It should be sturdy and not move around if possible, so play with bowl/pot combos if you have to.
Add eggs, egg yolks, sugar and salt to the bowl. With an electric hand mixer (or a whisk if you have the arm strength), beat on high speed for about 4 minutes or thickened, paler in color, and reads 170°F (77°C) on a digital thermometer.
Remove from heat and continue beating for another 3 minutes until the mixture is pale yellow and quite thick and mostly cool to the touch. Divide, adding half to each of the raspberry and passion fruit base mixtures and fold until incorporated.
Whip the heavy cream with an electric mixer fitted with the whisk attachment until it forms soft peaks. Add half to each of the raspberry and passion fruit base mixtures, folding with a large rubber spatula until fully incorporate. Refrigerate both mixtures until ready to use.
Line a metal loaf pan or pullman loaf pan (approximately 9-by-4-inches in size) with parchment paper or plastic wrap.
Pour the raspberry mixture into the pan, rapping it once or twice on the countertop so it settles fully into the nooks and crannies. Sprinkle with half of chocolate crumb mixture, then transfer to the freezer until solid, about an hour.
Pour the passion fruit mixture on top of the frozen raspberry layer and sprinkle with remaining chocolate crumbs. Lightly cover and freeze the whole pan for at least 4 to 6 hours or ideally overnight until completely solid. If you’ll be storing it in the freezer for more than a day I recommend covering it more tightly to prevent freezer burn.
To serve, lift the whole frozen block out of the pan using the parchment or plastic wrap, or invert it onto a cutting board; peel off parchment or plastic. Cut with a sharp knife into approximately 3/4-inch thick slices and serve immediately.