Raspberry Vacherin

8 servings

Meringues:
5 large egg whites
1 1/4 cups sugar

Raspberry Filling:
1 12-oz package frozen unsweetened raspberries, thawed, drained, 1/2
cup juices reserved.
1 tablespoon raspberry liqueur
3/4 teaspoon unflavoured gelatin
1 cup chilled whipping cream
2 tablespoons sugar

Garnish:
2 1/2-pint baskets fresh raspberries
fresh mint sprigs

For Meringues:
Preheat oven to 250oF. Line 2 cookie sheets with parchment. Using 9-inch diameter cake pan as aid, trace 9-inch circle on 1 parchment sheet. Invert parchment. Using electric mixer, beat egg whites in large bowl to medium-stiff peaks. Gradually add sugar and continue beating until meringue mixture is stiff and shiny.

Spoon meringue into pastry bag fitted with large star tip. Pipe meringue decoratively in 1-inch thick layer over 9-inch circle, covering completely. Pipe 9 large rosettes of meringue on second cookie sheet. Bake 45 minutes.

Reduce oven temperature to 200oF and continue baking until meringues are dry and crisp, about 1 1/2 hours. Cool meringues on cookie sheets on racks 1 hour. Using long sharp knife, gently loosen meringues from parchment.

Meringues can be prepared well ahead. Store in airtight container at room temperature.

For Filling:
Pour 1/2 cup reserved berry juices and liqueur into heavy small saucepan. Sprinkle gelatin over. Let stand 10 minutes to soften. Stir gelatin over low heat until dissolved. Pour mixture into large bowl; cool slightly. Add cream and sugar to gelatin mixture. Using electric mixer, beat cream to stiff peaks. Fold in thawed berries. Refrigerate until slightly firm, about 15 minutes.

To Assemble:
Place meringue disk on platter. Spread raspberry filling over. Arrange meringue rosettes around upper edge, spacing evenly. Fill center with fresh berries. Garnish with mint.

Can be assembled 2 hours ahead; chill. Don't assemble earlier since it gets soggy.