3 cups of sliced raspberries
1 cup of sugar
1/3 cup of water
2 tablespoons of orange liqueur (Grand Marnier, Cointreau)
1 tablespoon of lemon juice
500 ml of vanilla ice cream
16 English-style biscuits
4 egg whites
Accessories
Refrigerator form of 25 cm diameter
3 cups of sliced raspberries
1 cup of sugar
1/3 cup of water
2 tablespoons of orange liqueur (Grand Marnier, Cointreau)
1 tablespoon of lemon juice
500 ml of vanilla ice cream
16 English-style biscuits
4 egg whites
Accessories
Refrigerator form of 25 cm diameter
Line the form with the biscuits
Moisten them with the liqueur and arrange the raspberries on top
Cover with plastic wrap and refrigerate until needed
In a saucepan, boil the sugar and water for 1 minute
Beat the egg whites until firm
Pour the warm syrup in a thin stream over the egg whites without stopping to beat
Beat until cool
Add lemon juice and reserve
When serving, preheat the oven to high heat for 5 minutes
Remove the form from the refrigerator, place balls of ice cream on top of the raspberries and cover with beaten egg whites
Place in the hot oven for 5 minutes or until golden brown
Serve immediately.
