Whisk the egg whites until stiff, then gradually add the caster sugar, beating well between each addition.

Place the egg yolks in a bowl and beat until light and fluffy. Whip the double cream until it forms soft peaks.

Fold the egg yolks into the cream, then add the egg white mixture. Stir in the raspberry puree. Transfer to a container and freeze or approximately 6 to 8 hours.