Six 6 oz packages fresh raspberries, divided
1 1/2 cups +1/4 cup granulated sugar
2 tablespoons fresh squeezed lemon juice
1 1/2 tablespoons framboise liqueur
2 1/2 cups plus 1/4 cup heavy cream cold
2 teaspoons pure vanilla extract
Meringue shells, broken pieces
Pour three packages of the raspberries, 1 1/2 cups of sugar, and the
lemon juice into a 13 inch sauté pan.
Crush them very
slightly with a fork and bring mixture to a full boil over medium-high
Lower the heat
and simmer for 10 minutes, stirring occasionally, until the mixture is
remaining three packages of raspberries and the framboise into the hot
mixture and refrigerate until very cold.
In the bowl of an electric mixer fitted with a whisk attachment, beat
the cream, the remaining 1/4 cup of sugar, and the vanilla together on
medium high speed until it forms firm peaks.
In decorative glasses, layer a spoonful of the whipped cream, a spoonful
of the raspberry mixture, and then a few meringue pieces. Repeat once or
twice, depending on the size of the glasses, until the glasses are full,
ending with berries and a dollop of cream.
immediately or chill for an hour, until ready to serve.