Quick Raspberry Mousse
- serves 8
3 egg whites
¼ tsp cream of tartar
1 cup sugar
3-1/2 cups fresh raspberries
1. 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.
2. To serve, spoon the mousse into 6 dessert dishes. Garnish with fresh raspberries and cookies.
3. *Note: The mousse can be made several hours before serving. Itcan be re-beaten after 2 days and is as good as the first time around.