Whisk the egg whites with lemon juice until they form peaks.

Add sugar at the end while beating eggs.

Draw circle on baking paper. Place on top of a bakery tray.

Preheat oven to 90°C.

Fill in your pastry bag with the preparation and make meringue circle beginning with the center.

Bake for 2h20min.

Heat rasperry with water, sugar, lemon juice and raspberry alcool.

Sieve and leave to cool. When cold, pour in your ice cream maker for approximately 40 min (depending on your machine). Fill in your circles and place in your freezer until ready.

Beat cream to get a chantilly. Add sugar while whisking.

Fill in your pastry bag. Put in each meringue some chantilly then place a sorbet circle on top of each and decorate with the rest of the chantilly.

To fill in the heart I used some cherry marmelade homemade by a collegue of mine.

Place again in your freezer, until you serve.