Ina Garten's Eton Mess

Pour half of raspberries, 1 cup sugar, and lemon juice into 10-inch sauté pan. Crush berries lightly with fork and bring to full boil over medium-high heat. Lower heat and simmer 10 minutes, stirring occasionally, until syrupy. Fold in remaining raspberries and framboise; refrigerate until very cold. In medium bowl, using electric mixer fitted with whisk attachment, beat cream, remaining 3 tablespoons sugar, and vanilla on medium-high speed until firm peaks form. In 8 glasses, layer spoonful of whipped cream, spoonful of berry mixture, and a few meringue pieces. Repeat until glasses are full, ending with berries and dollop of cream. Serve immediately or chill up to 1 hour.