1.5 cups Raspberries, plus a few more for serving
2 Tablespoons of water or Raspberry Liqueur – Chambord works well.
200g Cold Double Cream
60g icing sugar
4 whole of your favorite cookies or mini meringues
Fresh Mint Sprigs, for garnish (optional)
In a bowl, stir together the raspberries, sugar, and liqueur (or water) and let it sit for 10-15 mins.
Whip the cream with the icing sugar until soft peaks form. Mash the raspberries with a fork until all the liquid and fruit are mashed together.
Spoon half the fruit into the cream and fold once or twice with a rubber spatula; don’t over-mix. Add half of the remaining fruit and fold once or twice. If you want more fruit, add the rest. If not, use remaining fruit as a garnish on top.
Serve in individual glasses with crumbed cookies or meringues on top.