4 egg whites at room temperature
1 teaspoon (5 ml) vanilla extract
1 cup (250 ml) powdered sugar (confectioner’s or frosting sugar)
2 cups (500 ml) fresh raspberries
1/2 cup (125 ml) good quality raspberry preserves
1 tablespoon (15 ml) anisette, Pernod, or other anise
flavored liqueur (optional)
1 cup (250 ml) Mascarpone cheese (available in
finer supermarkets and Italian specialty shops)
Beat the egg whites until foamy. Add the vanilla and the sugar, one tablespoon at a time, beating constantly. Continue beating until the mixture forms stiff peaks. Using a piping bag or a spoon, form 3 inch (8 cm) rings on a lightly greased piece of parchment or waxed paper on a baking sheet. You should have about 12 meringues. Bake in a 225F (105C) oven for about one hour. Turn the oven off, open the oven door, and let them cool gradually in the oven. Meanwhile, heat the raspberry preserves in a small pan over low heat. Add the optional liqueur and enough water to thin the preserves to the consistency of a thick syrup. Allow the preserves to cool before tossing with the fresh raspberries, then refrigerate. Immediately before serving pipe or spoon the Mascarpone onto the meringues, and mound the raspberry mixture on top.
Makes 6 servings.