Instructions: Place biscuits between greaseproof paper and crush lightly Melt butter and lightly brush inside of a 1 pint fluted mould or bowl with butter and coat with biscuit crumbs Place meringues between 2 sheets of greaseproof paper and crush lightly with a rolling pin Place cream vanilla essence and sugar in bowl whisk until cream just holds its shape Fold meringue in to cream using a metal spoon PIace mixture in prepared mould smooth top Cover mould with foil place in frozen food compartment for 3 to 4 hours or until mixture is firm Invert mould on to serving plate and remove serve immediately with raspberry sauce

Raspberry sauce
1/2 lb fresh or frozen just thawed with 2 oz. icing sugar

Mix together or place in blender and sieve to remove seeds

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