2 (10 oz.) pkgs. frozen raspberries
2 env. unflavored gelatin
4 eggs, separated
2/3 c. milk
Sugar
1 1/2 tsp. vanilla
2 c. heavy cream
1 1/2 c. Amaretti cookies
Raspberries, mint leaves for garnish

1. To separate seeds from raspberry pulp and juice, with back of spoon press and scrape berries firmly against a medium-mesh sieve.

2. Using a heavy-duty, closed plastic bag and a rolling pin, crush cookies (in four batches) - this does the job quickly and avoids flying crumbs.

3. For airy texture, use a whisk in a circular motion to bring gelatin from bottom, through and over the whipped ingredients.

EARLY IN DAY: Thaw and strain raspberries; discard seeds. Sprinkle 1 envelope gelatin over raspberry puree; let stand 1 minute to soften gelatin slightly. In saucepan over low heat, cook raspberry mixture until gelatin dissolves completely, stirring often. Refrigerate until mixture mounds slightly when dropped from a spoon, about 45 minutes, stirring occasionally.

In saucepan, with wire whisk, beat egg yolks, milk, and 1/3 cup sugar. Sprinkle with 1 envelope gelatin; let stand 1 minute. Over low heat, cook until mixture thickens and coats a spoon, about 10 minutes, stirring constantly (do not boil or mixture will curdle). Stir in vanilla; refrigerate, stirring often, until mixture mounds slightly. Meanwhile, coarsely crush amaretti cookies.

In bowl, with mixer at high speed, beat egg whites to soft peaks. Gradually add 1/3 cup sugar; beat to stiff peaks. In another bowl, whip cream. Fold half of beaten white and half of cream into each gelatin mixture. In bowl, layer half of crumbs, then vanilla creme, rest of crumbs, then raspberry creme. Refrigerate until set. Garnish. Makes 16 servings. About 225 calories per serving.