6 people
DESSERT
Ina Garten How Easy Is That? (p. 212)
Raspberries - 4 packages (6 oz each)
Lemon - 1 (1 tbl)
Sugar - 1 cup + 3 tbl
Vanilla - 1 tsp
Framboise liqueur - 1 tbl
Heavy cream - 1 1⁄2 cups
Meringues from bakery section - 3 (3 inches, each)
Lemon - juice
Heavy cream - must be very cold
Meringue shells - break into pieces
Pour 2 packages of raspberries, 1 cup of sugar, and the lemon juice into a 10-inch saute 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 framboise into the hot mixture and refrigerate until very cold.
In the bowl of an electric mixer fitted with the whisk attachemnt (or by hand), beat the cold heavy cream, the remaining 3 tbl of sugar and vanilla together on medium-high speed until it forms firm peaks.
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.