- 1 cup heavy cream
- 2 tablespoons confectioners' sugar
- 16 small meringue cookies
- 2 pints raspberry sorbet
- In a medium bowl, whip the cream and sugar until soft peaks form; set aside.
- Using your hands, gently break the cookies into pieces over a second medium bowl.
- Scoop the sorbet into individual dishes. Spoon the whipped cream over each and sprinkle 1 to 2 tablespoons of the crumbled cookies over the tops.