Thaw frozen berries, if used. Rinse fresh berries carefully. Set aside some berries for garnish. In a mixer, combine berries with ½ Tbsp. Sugar and the liqueur. Beat egg whites until stiff peaks form. Add remaining sugar and beat a few more seconds. Add raspberry mixture. Whip cream. Carefully fold into raspberry-egg mixture. Spoon mixture into chocolate cups or small individual serving bowls. Freeze for 2 to 3 hours.