Ingredients
2 teaspoons sugar
1 cup raspberries
1 1/2 cups cold heavy cream
Preparation
Sprinkle sugar over raspberries in a bowl. Let stand until juices are released, about 30 minutes. Mash gently with a fork until saucy but still chunky.
Beat cream until stiff peaks form. Fold raspberry mixture into whipped cream, leaving it slightly swirled.
