- 1/2 cup raspberry jam
- 1 1/4 cups heavy cream
- 1 tablespoon granulated sugar
- 1 cup fresh raspberries
- 4 cookies
- In a large bowl, beat the heavy cream with the sugar until stiff peaks form.
- In a small bowl, whisk the jam until smooth; fold into the whipped cream. Spoon into serving bowls and garnish with the raspberries and cookies.