Trace two 8-inch circles on each of two pieces of parchment paper.
Invert and place on baking sheets.
In a large bowl, lightly whisk egg whites, gradually whisk in sugar, flour, butter, water and vanilla just until blended.
Drop 1/3 cup batter onto each circle, gently spread to cover circle.
Bake one sheet at a time in upper half of 400°F oven for 8 to 10 minutes or until edges are just beginning to brown, let cool on baking sheet on rack for 2 minutes.
Using metal spatula, transfer wafers to flat surface, let cool completely.
Repeat with remaining batter to make 9 wafers.
(Wafers can be layered between waxed paper in airtight container and stored for up to 2 days).
In a food processor or blender, puree raspberries until smooth; press through sieve into bowl to remove seeds.
Whisk in sugar and liqueur if using.
(Sauce can be covered and refrigerated for up to 3 days.)
In bowl, whip cream with icing sugar.
Place one wafer on serving plate, spread with 1/2 cup of the whipped cream.
Drizzle with 1/4 cup of the raspberry sauce.
Repeat layering with remaining wafers, cream and sauce.
Top with remaining wafer.
Cover and refrigerate for 1 1/2 to 2 hours or until wafers have softened just enough to cut into wedges.
Top last wafer with sifted icing sugar and whole half-frozen raspberries.
(The raspberry makes a beautiful presentation, but any berry or fruit sauce can be used, or if you like any kind of icing may be used. Try chocolate garnished with mint or flavour the whipped cream with cocoa and maybe mint essence).