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 1/3 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 1/2 cup sugar and continue to beat until stiff and shiny.

Partially fold in the cooled raspberry puree and framboise; add whipped cream and gently fold until blended.

Pour mixture into springform pan and freeze for several hours or overnight.

Chef: Stanley Kramer, Oyster Bar and Restaurant,