Nigel Slater’S Raspberry Ripple Sandwich

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   Crush together a mixture of fresh raspberries and any other berries you like with a fork or potato masher. Softly whip heavy cream, sweetening it to taste with superfine or confectioners' sugar and pure vanilla extract. Fold the crushed berries into the whipped cream, leaving it streaked with berries, then heap the mixture onto toasted brioche, challah, or white sandwich bread. Eat immediately, while the toast is still warm and ripple cold.

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