|Raspberry jam/Redcurrant jelly||3 Tablespoon|
|Sweetened cream||1 Pint|
Beat the egg whites until stiff, then lightly fold in the jam or jelly a teaspoonful at a time.
Whip the cream until stiff and spread lightly in the bottom of a glass dish.
Drop tablespoonfuls of the egg mixture on to the cream, making each small pile as rocky as possible.