Ingredients
250 ml heavy cream
4 store-bought meringue cookies, broken into bite-sized pieces
340 g ripe raspberries
Directions
Step 1
In a chilled glass or metal bowl, use an electric mixer to beat the cream until soft peaks form.
Step 2
Break the meringue cookies into bite-sized chunks and add them to the whipped cream. Gently fold in the raspberries with a metal spoon until you see streaks of dark pink but still retain some chunks of meringue.
Step 3
Spoon the berry meringue delight into four glass dishes and serve.