Beat the egg whites with the salt until stiff. Combine very cold cream and icing sugar then whip again until combined.
Layer One: In a blender add 1 cup of raspberries and 1 tablespoon icing sugar then process, stir this through the cream mixture making it a light pink. Take half this mixture and gently dived between 10 serving glasses.
Layer Two: Add the second cup of raspberries to the blender with 1 tablespoon of icing sugar then blend. Stir this through the remaining cream creating a dark pink mixture. Gently divide this as a second layer into the serving glasses.
Layer Three:Add the final cup of raspberries to the blender with a tablespoon of icing sugar, blend. Pour this sauce evenly into the serving glasses to create the final layer. Garnish with the reserved raspberry.