12 egg whites or pkg. egg whites from 2 step angel food cake mix
1 1/4 c. water (room temperature) for egg mix, omit if using real eggs
3 c. sugar
2 tbsp. vinegar
2 (10 oz.) pkg. raspberries
1 pt. whipping cream
Pinch of salt

If using packaged egg whites, dissolve in water slowly before beating. Beat egg whites stiff. Gradually add sugar and continue beating, then add salt and vinegar. Continue beating until it gets like marshmallow. Place in springform pan and bake at 275 degrees for 1 1/4 or 1 1/2 hours. Remove from oven and open pan. Break off crusty top and set aside. Cool completely.

Spread thawed and drained 2 (10 ounce) packages raspberries over torte. Top with 2 cups whipping cream (whipped) and sweetened with 1 tablespoon sugar. Replace crusty top and refrigerate.