fresh or 30 oz, frozen, thawed, drained
heavy whipping cream
framboise (raspberry brandy)
Coarsely mash the raspberries in a food mill, or processor or with back of a large spoon.
Place the mashed fruit in a saucepan with ⅓ cup sugar and bring to a boil.
Boil gently, stirring often, for 5 minutes.
Strain the boiled fruit to eliminate the seeds. Transfer the strained liquid to a shallow bowl and cool in a freezer or a refrigerator.
Meanwhile whip 1 cup of cream until stiff; refrigerate.
Beat the egg whites until they form soft peaks; then gradually add ½ cup sugar and continue to beat until stiff and shiny.
Partially fold in the cooled raspberry purée and framboise; add whipped cream and gently fold until blended.
Pour mixture into springform pan and freeze for several hours or overnight.