This dessert couldn’t be easier to make (or more delicious). If you need to made this for 5 or 6, no need to double the recipe. Just divide the berries and whipped cream evenly between glasses, and make sure you have a meringue cookie for each glass.
Servings: 4 servings
- 2 pints raspberries
- 2 tbsp sugar
- 1/4 cup Prosecco
- 1 1/2 cups heavy cream
- 1/2 tsp vanilla extract
- 4 meringue cookies
Toss the berries with sugar and Prosecco in a medium bowl. Let the berries macerate until they are soft and juices have accumulated in the bowl, 25–30 minutes. Stir occasionally and mash slightly with a fork to release the juices.
In a medium bowl, whip the heavy cream and vanilla until soft peaks form.
Layer a crushed meringue cookie in the bottom of each glass, then layer 2 heaping tablespoons berries and whipped cream on top. Can be made 20-30 minutes ahead and chilled in the glasses. Or each component can be made up to a day ahead, with the berries and whipped cream refrigerated and the meringues stored at room temperature.