Mix the flour, butter and brown sugar in a mixing bowl to obtain a crumbled mixture
Spread unto a baking pan.
Bake in 350 degree oven, stirring often until golden brown. Press half of the crumb mixture in bottom of a 10-inch springform pan.
In bowl of an electric stand mixer, combine egg whites, raspberries, sugar and vanilla.
Whisk on medium speed until mixture is thick and fluffy, about 10 minutes.
Fold in the whipped cream and spoon into pan.
Level mixture with a spatula. Spread remaining crumb mixture over. Freeze for about 6 hours, or until firm.
Serve with raspberry sauce.
Recipe by Hanne Barter
main ingredients: type of recipe: Notice: Undefined variable: cattype in /home/chefde5/wefacecook.com/recipe/tags.php on line 54 pie/tarttype of dish:dessert cuisine:Canadaspecific recipes: kid-Friendlyseason and occasion: Summer