Preheat your oven to 100 ° C.

Beat the egg whites with 2 drops of lemon juice. Once the egg whites have risen, pour in the sugar in 3 batches while continuing to beat.

Fill a pastry bag. Reserve.

Turn your cake tin onto a sheet of baking paper and trace the outline. This will help you make your plinth. Follow the path to make your meringue. To do very thick.

Make meringue fingers by following the outline of the edges of the cake mold.

Bake for 2 hours. Let cool.

Heat the raspberries with the water, sugar, lemon juice and raspberry alcohol. When obtaining a sort of coulis, pass through a Chinese and let cool. Put in your ice cream maker for about 40 minutes.

Line your cake mold with cling film (for easier demolding).

Pour the sorbet.

Put in the freezer.

Whip the liquid cream with the whipped sugar using your food processor or hand whisk.

Take your mold out of the freezer.

Fill it with whipped cream while leaving room for the meringue base.

Finish with the meringue.

Put in the freezer for about 2 hours and keep the rest of the whipped cream in the fridge.

Remove the log and unmold it on a freezer-safe dish.

Use the whipped cream to stick the small sticks of meringue all around the log.

Add frozen raspberries on top to garnish and return to freezer until ready to serve.