Let raspberries shine in this simple summer dessert.
- 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
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.