Ingredients:

  • 1 lb (450g) fresh raspberries
  • 2 tbsp (25g) granulated sugar
  • 1 tsp (5ml) fresh lemon juice
  • 2 cups (480ml) heavy whipping cream, chilled
  • 3 tbsp (35g) powdered sugar
  • 1 tsp (5ml) pure vanilla extract
  • 8 oz (225g) ready-made meringue nests or kisses

Instructions:

  1. In a small bowl, combine half of the raspberries with the granulated sugar and lemon juice. Use a fork to lightly mash about 30% of the berries to create a syrupy consistency, then stir in the remaining whole raspberries.
  2. Pour the chilled heavy cream, powdered sugar, and vanilla extract into a chilled glass bowl. Beat on medium-high speed until the cream holds a soft peak.
  3. Gently fold the crushed meringue pieces into the whipped cream using a rubber spatula with a cut-and-lift motion. Carefully swirl in the raspberry mixture, leaving thick streaks for a marbled effect.