Rub raspberries through a sieve and discard seeds. Keep puree on one side while making the meringues.

For quick meringues, preheat the oven to 320F. Line a baking sheet with non-stick paper. Place egg whites and icing sugar in a bowl over a pan of hot water and with an electric whisk, whisk until mixture in stiff and standing in peaks. Place mixture in a piping bag fitted with a 1 cm star nozzle and pipe small blobs onto lined baking sheet. Bake in the oven for 10-15 minutes until crisp on the outside. Allow to cool before removing from paper.

In a saucepan, blend the cornflour smoothly with a little of the cream. Stir in the remainder and add sugar and raspberry puree. Cook over a gentle heat until smooth and thickened. Stir in the Framboise, if desired, then pour into a fondue pot and serve with small meringues. Serve hot or cold. (Serves 4)