Whip the cream until it is half-firm (it must not be completely stiff). Coarsely chop the meringue.
In a sufficiently large bowl, first put part of the meringue, then spread a part of the cream on top and then add another part of the frozen raspberries and drizzle with the cherry liqueur (distribute the shot glass on the layers). Repeat until the bowl is full.
Place in the refrigerator for about 2 hours.
The raspberries thaw slowly, the cream thickens and the meringue melts on your tongue. Similar to ice.
Ingredients
Print Recipe
Pin Recipe