Instructions: Put half of the raspberries in a bowl. Sprinkle with 3 tbs. sugar and the kirsch. Marinate 3 hours at room temperature, tossing once or twice. Puree the remaining raspberries in a food processor or blender, adding 3 tbs. sugar. Gently mix the pureed raspberries into the marinating raspberries.

Whip the cream to a soft consistency, gradually adding the remaining 3 tbs. sugar. Add the vanilla and mix. The cream should not be too firm.

Refrigerate until serving time. To serve, coarsley crumble the Meringue Shells in to a bowl. Fold in the whipped cream. Divide among 6 large glasses or bowls and top with the raspberry mixture. Serve immediately.

TIME INCLUDES MARINATING

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.