Ingredients:

  • 12 oz (340g) fresh raspberries
  • 3 tbsp (38g) granulated sugar
  • 1 tsp (5ml) fresh lemon juice
  • 2 cups (480ml) heavy whipping cream, cold
  • 1/4 cup (50g) powdered sugar
  • 1 tsp (5ml) pure vanilla extract

Instructions:

  1. Place the fresh raspberries, granulated sugar, and lemon juice in a bowl. Use a fork or potato masher to crush the berries into a chunky paste; optionally, press through a fine-mesh sieve for a smoother texture.
  2. Pour the cold heavy whipping cream, powdered sugar, and vanilla extract into a chilled mixing bowl. Beat on medium-high speed until stiff peaks form.
  3. Gently spoon the raspberry puree over the whipped cream. Using a rubber spatula, use a folding motion to swirl the puree into the cream, stopping before the color becomes uniform to maintain a marbled effect.