This recipe works well with raspberries, but it can really work with any soft ripe fruit including strawberries, peaches, and mixed berries.
- For The Meringue:
- ¼ teaspoon salt
- 1 cup sugar
- 1 tablespoon cornstarch
- 4 egg whites at room temperature
- ½ teaspoon vanilla extract
- ½ teaspoon white vinegar
- For The Filling:
- 2 cups heavy cream
- 2 tablespoons Kirsch or Grand Marnier liqueur
- ½ teaspoon vanilla
- 20 ounces frozen raspberries, thawed
- For The Raspberry Sauce:
- 2 cups fresh or frozen raspberries
- Splash of water
- Sugar (optional)
Mix together the salt, sugar, and cornstarch. In a large, clean bowl, beat the egg whites until soft peaks form. Gradually add the sugar mixture one tablespoon at a time, beating well after each addition. Beat in the vanilla and vinegar. Using a rubber spatula, spread the mixture evenly onto a cookie sheet that has been covered in parchment paper. The meringue will be broken up later, so it does not need to have a perfect shape—the depth is more important for even cooking. Bake the meringue at 225ºF for about an hour or until hard, then let cool.
Break the meringue into rough pieces, about two square inches. Beat the cream to soft peaks, then beat in the liquor and vanilla. In a large bowl, combine the cream, meringue pieces, and raspberries, and gently mix with a spatula. Do not over mix. It is okay to have streaks and pieces. Spoon into a lightly oiled 10-inch springform pan, smooth the top, cover with saran wrap, and freeze for about 6 hours or more.
To make the sauce, puree raspberries with a splash of water. Taste for sweetness and add sugar if desired, then strain.
Remove the meringue from the freezer about 30 minutes before serving. Cut with a serrated knife. Serve garnished with a mint sprig and drizzled with raspberry sauce.