|Frozen raspberries in syrup||20 Ounce, thawed (Two 10 Ounce Packages)|
|Unflavored gelatin||1⁄2 Ounce (Two 1/4 Ounce Envelope)|
|Lemon juice||1 Teaspoon|
|Egg whites||4 (At Room Temperature)|
|Heavy cream/Whipping cream||2 Cup (32 tbs)|
1. In blender at low speed or in food processor with knife blade attached, blend raspberries and their syrup until pureed. Strain through sieve into 2-quart saucepan; discard seeds.
2. Sprinkle gelatin evenly over pureed raspberries; let stand 1 minute to soften gelatin slightly. Cook over medium-low heat, stirring constantly, until gelatin completely dissolves. Remove saucepan from heat; stir in lemon juice, salt, and 1/4 cup sugar. Refrigerate 15 to 20 minutes, stirring often, until mixture mounds slightly when dropped from spoon.
3. In large bowl, with mixer at high speed, beat egg whites until soft peaks form; gradually sprinkle in 1/4 cup sugar, beating until sugar completely dissolves and whites stand in stiff peaks. With rubber spatula or wire whisk, gently fold in raspberry mixture.
4. In small bowl, with mixer at medium speed, beat heavy cream until soft peaks form. Fold half of whipped cream into raspberry mixture; pour one-third of this into 2-quart glass bowl. Spoon dollops of remaining cream alternately with raspberry mixture into bowl. Run spoon through mixture to create marbled effect. Cover; refrigerate until set.