1 T veg oil
3 T ground almonds (more or less)
4 egg yolks
1/2 C fresh lemon juice
1/4 C sugar
1 1/2 T grated lemon peel
1/8 t cream of tartar
1/8 t salt
3/4 C sugar
1 1/2 C whipping cream, whipped

Fresh fruit for garnish: kiwifruit, strawberries, peaches, to taste.8" springform panSauce

Cardinale
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1 15oz (425g) package frozen unsweetened raspberries, thawed
2/3 C sugar
2 T Kirsch or Co'treau

Algorithm
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Oil the bottom of pan and sprinkle with ground almonds to cover bottom completely. Combine egg yolks, lemon juice, 1/4 C sugar and lemon peel in large bowl and mix well; set aside. Beat egg whites until foamy; add cream of tartar and salt; continue beating until soft peaks form; gradually add the 3/4 cup sugar, beating until egg whites are glossy and stand in stiff peaks. Gently fold the egg whites and whipped cream into the egg yolk mixture. Carefully spoon into the pan; cover with foil and freeze at least 8 hours.

To prepare sauce, press berries through a sieve to remove seeds. Place berries in the jar of a blender; add sugar and Kirsch; blend until smooth; chill.

At serving time, remove frozen mouse from pan and garnish with sliced fruit; spoon sauce over individual pieces.