This recipe has had a slight name change, but is the same dessert of dreams: the wine-soused raspberries take on a stained glass, lucent red, their very raspberriness enhanced; the soft, translucently pale coral just-set jelly in which they sit has a heady, floral fragrance that could make a grateful eater weep. This recipe was urgently emailed to me over two decades ago from Australia from my erstwhile editor, Eugenie Boyd. I've fiddled with it a bit, but it is the best present a foodwriter could ever have. Now it's yours. And please read the Additional Information section at the end of the recipe before proceeding.