Stem the raspberries, rinse in a colander with cold water and drain. ( Defrost frozen ones. ) Reserve a few raspberries for garnish. Mash the others with a fork in a shallow baking dish. Sprinkle with powdered sugar.
Whip egg whites until stiff and fold into raspberries form. Stir in juice of one lemon and raspberry brandy. Whip the whipped cream. Also fold in. Arrange the cream in four glasses. Garnish with raspberries and triangular wafers.
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