Spoon meringue into pastry bag fitted with large star tip. Pipe meringue decoratively in 1-inch thick layer over 9-inch circle, covering completely. Pipe 9 large rosettes of meringue on second cookie sheet. Bake 45 minutes.
Reduce oven temperature to 200oF and continue baking until meringues are dry and crisp, about 1 1/2 hours. Cool meringues on cookie sheets on racks 1 hour. Using long sharp knife, gently loosen meringues from parchment.
Meringues can be prepared well ahead. Store in airtight container at room temperature.
For Filling:
Pour 1/2 cup reserved berry juices and liqueur into heavy small saucepan.
Sprinkle gelatin over. Let stand 10 minutes to soften. Stir gelatin over low
heat until dissolved. Pour mixture into large bowl; cool slightly. Add cream
and sugar to gelatin mixture. Using electric mixer, beat cream to stiff
peaks. Fold in thawed berries. Refrigerate until slightly firm, about 15
minutes.
To Assemble:
Place meringue disk on platter. Spread raspberry filling over. Arrange
meringue rosettes around upper edge, spacing evenly. Fill center with fresh
berries. Garnish with mint.
Can be assembled 2 hours ahead; chill. Don't assemble earlier since it gets soggy.
From the Dinner Co-op