Ingredients

The following ingredients have 4 Servings
  • 4 (6-ounce) packages fresh raspberries, divided 1 cup plus 3 tablespoons sugar 1 tablespoon freshly squeezed lemon juice 1 tablespoon framboise liqueur 1½ cups cold heavy cream 1 teaspoon pure vanilla extract 3 (3-inch) bakery meringue shells, broken in pieces

Instruction

  • <p>Pour 2 packages of the raspberries, 1 cup of sugar, and the lemon juice into a 10-inch sauté pan. Crush the berries lightly with a fork and bring the mixture to a full boil over medium-high heat. Lower the heat and simmer for 10 minutes, stirring occasionally, until the mixture is syrupy. Fold the remaining 2 packages of raspberries and the framboise into the hot mixture and refrigerate until very cold.</p> <p>In the bowl of an electric mixer fitted with the whisk attachment, beat the cream, the remaining 3 tablespoons of sugar, and the vanilla together on medium-high speed until it forms firm peaks. </p> <p>In decorative glasses, layer a spoonful of the whipped cream, a spoonful of the raspberry mixture, and then a few meringue pieces. Repeat once or twice, depending on the size of the glasses, until the glasses are full, ending with berries and a dollop of cream. Serve immediately or chill for an hour, until ready to serve.</p>