Mix the raspberries with the maple syrup and set aside .
Put the ricotta, vanilla, maple syrup and evaporated milk into a food processor and whip till smooth. Taste for sweetness. Add a little more evaporated milk or maple syrup if needed.
Put a large spoonful of raspberries into the base of 4 glasses ( It is quite liquid). Put a large spoon of ricotta onto the top. Reserve just a little spoon for the top of each glass.
Add the fruit that you like, then broken shards of meringue
Put a small spoon of the ricotta cream on top and a piece of fruit.
I sprinkled mine with raspberry powder too!
Use the left over raspberries as extra sauce