1 tablespoon Chambord (Or liqueur of your taste to match the raspberry)
Whip the cream with the icing sugar.
Mash half the raspberries with a fork and mix with the liqueur
Put aside 4 whole raspberries and roughly chop the remaining fruit
Break the meringue into 1-2cm bits
Roughly stir the chopped fruit into the whipped cream.
Gently stir through the mashed fruit to create a swirly effect.
Stir through the meringue pieces.
Split the mixture into two serving dishes and garnish with the whole raspberries and mint.
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