Instructions: GARNISH: raspberries

Line sides of 10 inch (3 L) springform pan with parchment paper, pinning edges of paper together. Paint parchment paper with chocolate. Refrigerate until set, abut 10 minutes. Paint with second coat of chocolate; refrigerate until set. In large bowl, whip cream; beat in icing sugar and dirsch. Fold in raspberries. Crush meringue shells finely; fold into raspberry mixture. Spoon into chocolate shell and smooth top. cover with foil; freeze for 5 hours or until firm. Remove sides from pan; peel off paper. Slide dessert onto serving plate.

SAUCE: In food processor or blender, puree raspberries, icing sugar and kirsch; strain through sieve to remove seeds. Cut dessert into wedges and serve with sauce. Garnish with raspberries if desired.

Makes 8 servings.

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