Serve this with whipped cream and berries or with a light chocolate sauce.
1. To make raspberry puree, heat the frozen berries with 1/2 cup water
until melted. Simmer 5 minutes, then puree and strain. This should make
about 2 cups puree. If not reduced to 2 cups, return puree to heat and
reduce further.
2. Combine puree and lemon juice and chill.
3. Combine cream and Framboise and beat until firm but still fluid.
4. Combine sugar and egg whites in bowl of mixer and heat over simmering
water, whisking, until hot. Beat cold on medium speed, being careful not
to overbeat. Stir puree into meringue, fold in cream. Mold and freeze.
5. Run a knife between dessert and Springform before removing outside
of pan. Cut into wedges to serve.
