Vanilla And Raspberry Sundaes

1. 1

   Whip the cream and vanilla extract to stiff peaks then place in the fridge.

2. 2

   Place the raspberries and sugar in a pan and bring to a boil, stirring. Strain the mixture and discard the solids. Divide the puree between 2 dessert bowls and set aside to cool.

3. 3

   Transfer the cream to a piping bag and pipe rosettes over the raspberry puree. Scoop ice cream into each dish then decorate with sprinkles. Skewer the mini meringues then use to decorate. Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.