Set aside 100 g of the berries for decoration. Put the remaining berries in a bowl. Add half of the powdered sugar and the raspberry brandy or kirsch.
Then puree the whole and pass through a sieve to remove the seeds.
Beat the egg whites until very foamy.
Then, while continuing to beat, carefully add the remaining powdered sugar.
It should be a snow-white mass.
Whip the cream until stiff. First fold the cream and then the egg whites carefully, but still well, into the fruit puree. Arrange the cream in 4 bowls and decorate with the remaining raspberries.
