1

Lightly spray a 16.5cm x 26cm slice tin with oil. Line the base and 2 long sides of the tin with baking paper, allowing it to overhang the edges.

2

Using a food processor, process the biscuits until fine crumbs form. Add the canola spread and process until combined. Press the biscuit mixture evenly into the base of the prepared tin. Place in the fridge.

3

Meanwhile, using a clean food processor, process the thawed raspberries and lemon juice until smooth.

4

Beat the egg whites, sugar and cream of tartar in a large, clean, dry heatproof bowl with electric beaters for 30 seconds or until foamy. Place the bowl over a medium saucepan half-filled with simmering water (make sure the base of the bowl doesn’t touch the water). Beat on high speed for 5 minutes or until stiff and glossy. Remove bowl from the heat and continue beating on high speed for 3 minutes or until the mixture is at room temperature. Add the raspberry mixture and beat on low speed until combined. Pour over the biscuit base. Cover and freeze overnight or until firm. Cut the slice into 12 rectangles to serve. Top with fresh raspberries.