Food & Cooking Recipes Dessert & Treats Recipes Fairy Berries 3.5 (2) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 9, 2019 Print Rate It Share Share Tweet Pin Email Yield: 20 to 25 In this dainty dessert, whipped-cream-filled raspberries are garnished with a chocolate curl. Ingredients 6 ounces red raspberries (½ pint) ½ cup heavy cream 3 tablespoons confectioners' sugar 1 bar milk chocolate (4 ounces) 1 bunch mint leaves (20 to 25 leaves) Directions Using the blunt end of a skewer, gently open raspberries and flatten the bottoms slightly so that berries stand upright. Whisk cream in a medium bowl until soft peaks form. Whisk in confectioners' sugar until stiff peaks form. Transfer whipped cream mixture to a pastry bag fitted with a small plain round tip (such as Ateco number 3). Pipe a small amount of the cream into each berry, transferring them to a platter as you work. Refrigerate until ready to serve, up to 1 hour. Shave off small curls of chocolate from the chocolate bar using a vegetable peeler. Just before serving, top each filled berry with a chocolate curl. Place each berry on a mint leaf. Serve immediately. Rate it Print