Ingredients
6 egg whites
1/2 tsp. cream of tartar
1/4 tsp salt
1 1/2 C. sugar
2 (10 oz.) pkg. frozen raspberries, thawed
1/4 C. water
1/2 C. sugar
1 T. lemon juice
1/3 C. cornstarch
1/3 C. water
1 pint whipping cream (2 C.)
1 (1/3 oz.) package Whip it
1 T. powdered sugar
2 T. raspberry-flavor liqueur
toasted almond slices
Preparation
Preheat oven 450 degrees. Beaty egg whites, cream of tartar and salt until frothy. Gradually beat in 1 1/2 C. sugar until stiff and glossy. Spread in well-greased 9 x 13 pan. Place meringue in oven; turn oven off. Leave meringue in oven several hours or overnight. Bring raspberries, 1/4 C. water, 1/2 C. sugar and lemon juice to boiling. Dissolve cornstarch in 1/3 C. water; stir into raspberry mixture. Cook over med. heat, stirring constantly, until mixture boils; boil and stir 1 min. Cool. Spread over meringue. Whip Cream and Whip it following pkg. directions; fold in powdered sugar and liqueur. Spread over raspberry layer. Refrigerate, covered, at least 4 hour. Serve: Cut into squares; garnish with toasted almond slices.
