Raspberry Parfait

Directions

1. 1
   Coarsely mash the raspberries in a food mill, or processor or with back of a large spoon.
2. 2
   Place the mashed fruit in a saucepan with 13 cup sugar and bring to a boil.
3. 3
   Boil gently, stirring often, for 5 minutes.
4. 4
   Strain the boiled fruit to eliminate the seeds.
5. 5
   Transfer the strained liquid to a shallow bowl and cool in a freezer or a refrigerator.
6. 6
   Meanwhile whip 1 cup of cream until stiff; refrigerate.
7. 7
   Beat the egg whites until they form soft peaks; then gradually add 1/2 cup sugar and continue to beat until stiff and shiny.
8. 8
   Partially fold in the cooled raspberry puree and framboise; add whipped cream and gently fold until blended.
9. 9
   Pour mixture into springform pan and freeze for several hours or overnight.