New This Month

Under 30 Minutes

Raspberry-and-Meringue "Mess"


Let raspberries shine in this simple summer dessert.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, July/August 2009


  • 2 cups heavy cream
  • 1 package (5 ounces) meringues, crumbled
  • 1 1/2 cups (6 ounces) raspberries
  • 3 tablespoons Berry Puree, using raspberries


  1. Chill a serving bowl in the freezer. In a large bowl, whip heavy cream until soft peaks form. Fold in meringues and 1 1/4 cups raspberries. Drizzle whipped cream with 2 tablespoons berry puree and lightly fold so the mixture has stripes of puree. Spoon into chilled bowl; top with remaining raspberries and berry puree.

Reviews Add a comment