Wash and drain the berries. Force them through a sieve andinto a bowl. Measure out 1 1/4 cups of purée. Chill.

Beat the sugar into the egg yolks and continue beating untilmixture is pale yellow and falls back on itself forming a slowly dissolvingribbon. Then place the mixing bowl over the not-quite-simmering water and beatuntil mixture has thickened into a cream and becomes uncomfortably hot for yourfinger. Set bowl in ice water and beat until mixture is cold and falls backupon itself forming a slowly dissolving ribbon on the surface; fold with aspatula until chilled.

When the egg yolk mixture has chilled, beat the cream untilit has doubled in volume and forms stiff (rather than soft) peaks.

Fold the chilled raspberry purée into the chilled egg yolkmixture, then fold in the whipped cream. Turn the cream into a serving bowl orinto dessert cups. Cover and refrigerate for at least 6 hours or overnight.

Decorate the top of the dessert with fresh berries.