- 1 1/2 cups heavy cream
- 4 1/2 tablespoons sugar
- 4 1/2 tablespoons Cassis
- 3/4 teaspoon pure vanilla extract
- 6 meringue shells
- 2 half pints fresh raspberries
Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar, Cassis, and vanilla. Continue to whip until it forms soft peaks. Do not over beat.
Spoon the cream onto the meringues and top with berries.