Step 1

Use electric beaters to beat the cream in a bowl until soft peaks form. Place half the raspberries in a small bowl and crush with a fork. Use a spatula to fold the raspberries and one-quarter of the glacé cherries into the cream until just combined. Crumble 4 meringues and 6 Raffaellos over the cream mixture. Use a spatula to fold the meringue and Raffaellos into the cream mixture until just combined.

Step 2

Spoon one-third of the cream mixture into a 2L (8 cup) serving bowl. Scatter over one-third of the remaining raspberries and glacé cherries. Crumble over 2 meringues. Scatter over 6 Raffaellos. Add half of the remaining cream mixture then top with half the remaining raspberries and glacé cherries. Crumble over 2 meringues and scatter over 6 Raffaellos.

Step 3

Cut remaining meringues and Raffaellos in half. Top Christ-mess with the remaining cream mixture, raspberries, glacé cherries, meringues and Raffaellos.