Cut a piece of aluminum foil or wax paper about 2 inches longer than the circumference of a 8 or 9-inch soufflÄ dish. Fold it lengthwise to double it. Wrap it around the top of the souffle dish and secure it with tape. Set aside 20 of the raspberries for decoration. Puree the remaining rasperries in a food processor. Strain through a fine-mesh strainer. Stir 1 3/4 cups of the sugar and the whipped cream into the raspberries. Beat the egg whites until stiff and beat in the remaining sugar, 1 tablespoon at a time. Fold the egg whites into the raspberry mixture. Pour the soufflÄ mixture into the prepared dish and freeze for a minimum of 8 hours. To serve, remove the foil collar. Place the base of the soufflÄ dish in a basin of very hot water for 30 seconds. Unmold the soufflÄ onto a serving platter and decorate with a thin layer of raspberry jam and the reserved raspberies.
