|200 ml||heavy cream|
|1 tbsp||confectioner's sugar|
|mint to garnish|
Whip cream until stiff peaks form. Add sifted confectioner’s sugar towards the end and whisk in.
Break meringue into bite-sized pieces and crush a third of the raspberries with a fork.
Gently fold meringue pieces and raspberry puree into whipped cream. Fill half of the cream mixture into serving dishes. Add fresh raspberries and cover with another layer of the cream mixture. Garnish with fresh mint to serve.