raspberries & cream with meringues

6    |   
Prep Time:
7 minutes

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raspberries cream

Spontaneous dinner parties are the best. So when our friends Judy and Don showed up in San Francisco on their surprise honeymoon, we had them over to celebrate on the fly. It had to be the simplest menu ever (I didn’t even go shopping until 5pm) and it was, especially dessert, which I whipped up after I cleared the dinner plates. But what to call this dessert? It’s not a parfait (that’s layered); it’s not a mousse (that’s eggy); it’s not chiffon (that’s fussy). It’s sort of like pavlova. Just whip cream, smoosh meringues, and stir in raspberries; the amounts don’t even matter. So forget about the name. This whatchamacallit is the easiest dessert you will ever make to earn the raves you will get.


1 cup chilled heavy cream
1/2 teaspoon vanilla extract
1 oz purchased vanilla meringue cookies (about 10 small star-shaped ones)
1 basket (about 6 oz) raspberries


Beat the cream with the vanilla until softly whipped. Put the cookies in a plastic bag and gently crush with a rolling pin. In a bowl, fold the whipped cream, crushed cookies and raspberries together. Divide among bowls and serve.