1. Sort and chop the raspberries in a blender until puree. 2. Rub through a fine sieve to get rid of the seeds. To make the raspberries rub better, you can add a little boiled water. 3. Separate the egg yolks from the whites. Lightly beat egg whites with powdered sugar. Put in a water bath and, constantly whisking with a whisk, cook for 5 minutes. Remove from heat, transfer to ice and continue beating until egg whites thicken. Let cool. Grind the yolks with sugar until foam appears. Whip the cream with a mixer into a thick foam. Add whipped whites, yolks and raspberry puree. Mix carefully. Add whole berries. Transfer to a mold and place in the freezer for 5 hours.