2 1/2 cups raspberry ripple ice cream

Egg whites from 3 large, cage-free eggs

3/4 cup Wholesome Sweeteners Organic Powdered Sugar

2 cups double (heavy) whipping cream

1 cup raspberries, thawed if frozen

1/4 cup Billington's Dark Brown Molasses Sugar or Wholesome Sweeteners Organic Dark Brown Sugar

2 tablespoons Cointreau (or brandy)

Lightly oil an 8-inch round cake pan.  Place in the freezer until well chilled.  Then using a palette knife, line the base and sides of the cake pan with ice cream.  Place back in the freezer.

Place the egg whites in a clean mixing bowl.  Whisk until stiff.  Then whisk in half the Powdered Sugar until soft peaks form.  Using a metal spoon, fold in the remaining sugar.

Mark out two 7-inch circles on three sheets of greaseproof paper.  Place on baking sheets.  Divide the meringue between them, spreading evenly.  Bake at 275 degrees F for 3 hours, until dried out.

Mix together the raspberries, Dark Molasses Sugar and Cointreau or brandy until well combined.

Take the cake pan from the freezer and spoon a little of the berry filling into the base of the pan.  Top with the meringue.  Repeat.  Return to the freezer for 4 hours.

To turn out, dip the pan in warm water for 30 seconds.  Insert onto a serving plate.  Either serve immediately or return to the freezer until required.  Decorate with mint leaves.