Raspberry Parfait

• 14 ounces raspberries fresh or 30 oz, frozen, thawed, drained
• 13 cup sugar
• 1 cup heavy whipping cream
• 13 cup egg whites
• 1/2 cup sugar
• 2 tablespoons framboise (raspberry brandy)

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

raspberries, sugar, heavy whipping cream, egg whites, sugar, framboise

Taken from recipeland.com/recipe/v/raspberry-parfait-37936 (may not work)