Ingredients:

• 1 – baked 9″ tart shell
• 1 small tin – Raspberry jam
• 2 tbsp – Lemon juice
• 2 tsp – Gelatine
• 2 – Egg whites
• 2 tbsp – Sugar
• 1 cup – Hot water
• 1 cup – Cream

Method:

1. Dissolve raspberry jam in hot water and strain it through a fine sieve.
2. Mix gelatin in 1/2 cup cold water and melt over hot water, then add to the raspberry syrup, add lemon juice, cool the syrup completely.
3. Then add cream.
4. Chill this partially over ice, keep stirring.
5. When slightly thick, fold in stiffly beaten egg whites, to which 2 tsp of sugar has been beaten in.
6. Pour in the baked pie shell and chill.
7. When set, decorate with cream.
8. When fresh raspberries are in season, use 2 cups raspberries boiled with one cup water, strain and use.