This is probably the least amount of effort I’ve ever spent making a dessert, but with the biggest pay off. For reals y’all this is definitely a new favorite. I’m sure you’re thinking ‘yeah, add it to the list Holly’ but seriously, I only stopped eating it when it ran out (no shame), it’s that good.
Not only delicious, but they’re just so darn pretty, they definitely have that wow factor. Once I layered the raspberry and whipped cream, I took a large toothpick and scraped up the sides to get some pretty swirlies (a culinary term obviously).
You don’t have to put this dessert in shot glasses like I did, but not only are mini desserts adorable, but you can see the colorful layers.
I will definitely be trying these with other fruit, because I think strawberry or blueberry would be just delicious too. Have a Happy Monday y’all!
Start with the raspberries in the blender…
now add your whipping cream and sugar into your bowl…
start layering with 1 tablespoon of the raspberry layer…
- 1 (12 Ounce) Bag of Frozen Raspberries, Thawed.
- 1/2 Cup of Granulated Sugar.
- 1/4 Teaspoon of Salt.
- Tall shot glasses.
- Fresh Raspberries For Garnish, Optional.
- Long Toothpick (Optional).
- 2 Cups of Heavy Whipping Cream.
- 1/2 Cup of Granulated Sugar.
- Place your thawed raspberries, sugar and salt in a blender or food processor and blend until pureed, set aside.
- With a handheld or stand mixer with whisk attachment, place your whipping cream and sugar into the bowl and whip until light and fluffy.
- In your shot glasses, alternate 1 tablespoon of the raspberry mixture with the whipped cream until full, end with the whipped cream and garnish with a raspberry if you want 🙂
- I used a long toothpick to scrape the sides to just slightly mix the layers, you don't want to mix too much unless you want it to become pink 🙂