German Raspberry-Meringue Dessert
1 ¾ cups heavy whipping cream
3 teaspoons vanilla sugar
1 (10 ounce) package frozen raspberries
1 (4.3 ounce) package plain meringue cookies
Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until soft peaks form.
Pour frozen raspberries into a glass bowl and top with whipped cream. Layer meringue cookie chunks on top. Refrigerate for 2 to 3 hours.
Serve and mix right before eating.
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