Since the raspberries are used frozen, it is best to start preparing them in the morning if you want to serve the dessert in the evening.
Beat the cream with the cream stabilizer and vanilla sugar until stiff. In a glass bowl, layer half of the meringue piles side by side. If the meringue is too big, just crumble it a little. Spread a layer of whipped cream on top, top with a layer of frozen raspberries. Then start all over again. Finish with grated chocolate. Serve well chilled.
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