Quick Raspberry Cream

Let frozen raspberries thaw briefly or pass the puree through a fine sieve after blending to make the cream extra smooth.

Make sure the bowl and whisk are fat-free so the meringue becomes stable more quickly.

Using cold ingredients keeps the cream particularly firm.

Taste as you go and adjust with a little sugar or lemon juice if needed.

Use a spatula and fold in large movements from bottom to top—do not stir.

For an attractive dessert, top with a few raspberries, mint leaves or crushed cookies.