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1
Choose a few perfect raspberries for garnish and set aside.
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2
Puree remaining raspberries in processor or blender until very smooth.
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3
Transfer 2 tablespoons of puree, with seeds, to measuring cup.
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4
Strain remaining puree into mixing bowl, eliminating all seeds.
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5
Add enough strained puree to the 2 tablespoons to measure 1/2 cup.
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6
Set aside.
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7
Chill remaining strained puree, which will be used as sauce.
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8
In a small heavy saucepan combine sugar, water, and corn syrup.
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9
Bring slowly to boil over medium heat, stirring occasionally and brushing down any sugar crystals from sides of pan with brush dipped in cold water.
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10
Raise heat slightly and cook until temperature of syrup reaches 240 F (soft ball stage).
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11
While syrup is cooking, beat 3 egg whites in a mixer until stiff.
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12
As soon as syrup reaches 240 F, lower mixer speed to slow and pour hot syrup onto beaten whites, in a very thing stream.
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13
When all of the syrup has been incorporated, raise a mixer speed and beat meringue until cool.
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14
Stir together the 1/2 cup reserved raspberry puree and lemon juice and fold into the meringue until nearly blended.
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15
Whip cream until stiff and fold into the meringue until blended.
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16
DO NOT OVERMIX.
