- 1 pint carefully sorted raspberries
- 1/3 cup kirsch
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar (confectioners' sugar)
Marinate berries in 1/3 cup kirsch and chill. Beat cream stiff, gradually adding sugar. Mix lightly with the berries, chill thoroughly and serve in tall thin glasses, with thin unsugared wafers if desired.