My aunts used to prepare this, and I believed it was gone for good. But guess what? I discovered it, and it’s tastier than ever.

1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
1/2 cup fresh raspberries
1 tablespoon granulated sugar

1. In a small bowl, mash the raspberries with the granulated sugar until you have a smooth puree. Set aside.

2. In a large mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract.

3. Using an electric mixer, whip the cream mixture on medium-high speed until soft peaks form.

4. Gently fold the raspberry puree into the whipped cream, creating a marbled effect. Be careful not to overmix.

5. Spoon the raspberry cream into a clear glass bowl, piping it into swirling peaks and mounds for a decorative touch.

6. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.