assortment of fresh fruit (pick whatever is in season. I have used:
For the raspberry cream;
of whipping cream
or more or less as you prefer
Cake - homemade or storebought
Whip the cream with the sugar until you have stiff peaks. Use a fork to break up some of the raspberries and carefully fold them through the cream. You want it to look rippled and not all pink.
Clean and cut or peel the rest of the fruit in whatever size you want it to be.
Cut the cake in slices and arrange layers on plates with the cake, the fresh fruit and the raspberry cream and tuck in and enjoy!
This recipe is from
In Simone's Kitchen