Oil a 15 cm/6 in souffle dish or cake
tin (pan). Reserve three almonds for decoration and crush the
remainder. Whisk the egg whites until stiff. Lightly fold in the sugar
with a metal spoon. Put 60-75 ml/4-5 tbsp of the meringue mixture in
the tin. Sprinkle about 30 ml/2 tbsp of the crushed almonds over.
Repeat the layers and finish with a layer of the meringue mixture. Tap
the container sharply on the work surface to settle the mixture. Place
in a roasting tin (pan) containing 2.5 cm/ 1 in boiling water. Bake in
a preheated oven at 190°C/375°F/gas mark 5 for 30 minutes until risen
and set. Leave to cool in the tin, then turn out on to a serving
plate. Spoon a little of the raspberry sauce over and decorate with
the reserved almonds. Serve the remaining sauce separately.