Cut the pineapples in half along their lengths, retaining the crests.
Scoop out the flesh and dice it into cubes.
Mix with the champagne, the sugar and the raspberries.
Leave to macerate for 12 hours to ensure that all the flavours are thoroughly mixed.
Make the meringue.
Preheat the oven to 280 degrees.
Before serving, fill the pineapple shells with the mixture of pineapple, raspberry and champagne.
Cover with the meringue.
Cook in the oven until the meringue is nicely browned.
Serve barely warm.