Assemble your components within easy reach. (Note: you can make most of the components a couple of days in advance, but be sure to buy the raspberries the same day -- and don't put the whole thing together more than an hour or two before you plan to serve it. Note also: all components should be chilled before you begin, except for the Pirouline. If you want to be particularly professional about it, you can even chill the bowl.)

Begin with a layer of meese, just enough to cover the bottom of the bowl. Cover this with a layer of crumbled cake, followed by a layer of whipped cream topped with scattered raspberries. Continue in this order (reserving some raspberries for garnish) until you have reached the top of the bowl, ending with whipped cream. (The top layer must be unbroken; you don't want any crumbs of cake poking through the cream. Don't laugh. Presentation is eighty percent of this dessert.)

Arrange the Pirouline and the remaining raspberries decoratively over the top of the whipped cream. Feel free to get creative with this part -- chocolate shavings also work well, or sprigs of fresh mint, or whatever you fancy.

Variation: Instead of using one tall glass bowl, divide the ingredients into individual parfait glasses. Top each glass with a single Pirouline and two or three raspberries. (This only works if you know how many people you're serving.)