If desired, egg substitutes may be used instead. Beat whites with a hand mixer. Continue to beat until whites become stiff.
Slice raspberries into small pieces, and gently fold into yolk mixture.
Whip cream until it holds soft peaks, about 5 minutes. Gently add yolk mixture to white mixture. Then add white-yolk mixture to cream. To eliminate risk and ensure food safety, replace all your recipes calling for raw or lightly cooked eggs with cooked egg recipes or use pasteurized eggs or egg products when you prepare them. Click here for a printable version of this page.