Ingredients
- 2 cups 8.8 oz or 250 grams fresh raspberries, plus 8 raspberries for garnishing
- 1/4 cup granulated sugar or to taste; see note 1
- 1 tsp lemon juice
- 1 tsp vanilla
- 1 cup heavy cream/double cream
- 4 shortbread fingers/cookies or any crumbly cookie for texture optional
Instructions
- Add the 2 cups of raspberries, sugar, lemon juice, and vanilla to a bowl and mash everything with a fork. Set it aside (covered) in the fridge for 10-15 minutes.
- To a cold bowl, add the cold heavy cream (or double cream), and whip either with a hand mixer or a whisk until you get soft peaks.
- Fold the mashed raspberries and the cream together gently, leaving swirls (not mixing until well combined).
- Serve either in individual glasses or in a large serving bowl with fresh raspberries on top and, optionally, shortbread fingers or cookies. I used Scottish shortbread fingers as that’s what we had on hand, but any crumbly cookie will do to give the dessert a bit of texture. You could also crumble the cookie on top of the dessert.
Recipe Notes
Note 1: Sugar: The amount of sugar you use depends on how sweet your raspberries are and how sweet you prefer your desserts. I would say if you prefer sweeter desserts, use 1/3 cup of sugar instead of 1/4 cup.
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