3 egg whites

1/4 teaspoon (1 ml) cream of tartar

1 cup (250 ml) sugar

2 1/2 cups (625 ml) fresh raspberries

Delicate cookies

In a bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add the sugar, beating until the peaks are very stiff, about 6 minutes. Add 375 ml (1 1/2 cups) raspberries and continue beating for 1 minute. Refrigerate.

To serve, spoon the mousse into 6 dessert dishes. Garnish with fresh raspberries and serve with cookies.

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