Whip the cream and gently fold the jam into it.
Crunch the meringue nest into pieces and put it in the bottom of two tall glasses.
Add a quarter or the raspberries to each glass then top with quarter of the whipped cream/jam mix.
Repeat step 3 to make layers.
Crumble the shortbread finger with a rolling pin and put the crumbs on the top of each desert.
Chill for 10 minutes before serving.
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