Raspberry Meringue Trifle

For the raspberry meringue trifle, whip the whipped cream with sugar until almost stiff to taste (the meringues are already sweet, so use sugar sparingly). Crumble half of the meringues coarsely into a glass bowl. Spread half of the frozen raspberries on top and drizzle with half of the alcohol. Then spread half of the whipped cream on top. Layer the remaining half of the ingredients in the same way: Meringues, raspberries, alcohol, whipped cream. Now place the whole mixture in the refrigerator to infuse for two hours. The raspberries will slowly thaw. The raspberry juice and alcohol soak the meringues, while the whipped cream absorbs the cold and freezes slightly. The whole thing is reminiscent of a sweet fruity semifreddo and has absolute addictiveness.

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