Ingredients
Scale
- 2 cups (480ml) Heavy Whipping Cream: Choose a high-quality cream with at least 35% milk fat for the best volume and stability when whipped. Ensure it’s very cold.
- 1/4 cup (30g) Powdered Sugar (Confectioners’ Sugar): Sifted, to avoid lumps. Adjust amount to your preferred sweetness level. Powdered sugar dissolves easily and contains cornstarch, which helps slightly stabilize the cream.
- 1 teaspoon Pure Vanilla Extract: Use good quality vanilla for the best flavour. You can substitute with vanilla bean paste for visible vanilla specks.
- 4 cups Mixed Fresh Berries: A combination of strawberries (hulled and sliced or quartered), blueberries, raspberries, and blackberries works beautifully. Use ripe, seasonal berries for optimal taste. Ensure they are washed and gently patted dry.
- Optional Garnishes: Fresh mint sprigs, lemon or orange zest, dark chocolate shavings, crushed shortbread cookies, or a drizzle of berry coulis.
Instructions
- Chill Your Equipment: Place the metal or glass mixing bowl you plan to use and the beaters (whisk attachment if using a stand mixer) in the freezer for at least 15-20 minutes before you begin. Cold equipment is crucial for achieving light, airy, and stable whipped cream. Ensure your heavy cream is also thoroughly chilled right up until you use it.
- Prepare the Berries: While the equipment chills, gently wash your chosen fresh berries under cold running water. Pat them completely dry with paper towels; excess water can make the dessert watery. Hull the strawberries and slice or quarter them depending on their size. Leave smaller berries like blueberries and raspberries whole. Set the prepared berries aside. You can lightly toss them together in a bowl or keep them separate for distinct layers.
- Whip the Cream: Pour the very cold heavy whipping cream into the chilled mixing bowl. Add the sifted powdered sugar and the pure vanilla extract.
- Start Whipping: Begin whipping the cream mixture on low speed using an electric hand mixer or a stand mixer fitted with the whisk attachment. Gradually increase the speed to medium-high as the cream starts to thicken.
- Achieve Stiff Peaks: Continue whipping until the cream becomes thick, voluminous, and forms “stiff peaks.” This means that when you lift the beaters (or whisk) out of the cream, the peak that forms holds its shape firmly and doesn’t flop over. Be careful not to overwhip, or the cream will start to separate and turn grainy, eventually becoming butter. This process usually takes about 3-5 minutes, depending on your mixer’s power.
- Assemble the Cups: Select your serving vessels – small glass tumblers, parfait glasses, ramekins, or even mason jars work well. Start by placing a layer of whipped cream (about 1-2 tablespoons, depending on cup size) at the bottom of each cup.
- Add a Berry Layer: Spoon a layer of the mixed berries over the whipped cream. Be generous, ensuring a good ratio of fruit to cream.
- Repeat Layering: Add another layer of whipped cream on top of the berries. Follow with another layer of berries. Continue layering until you reach near the top of the cup, typically ending with a final dollop or swirl of whipped cream. Aim for 2-3 layers of each component.
- Garnish (Optional): If desired, add your chosen garnishes just before serving. A sprig of fresh mint adds a pop of colour and freshness. A sprinkle of lemon or orange zest enhances the fruity notes. Dark chocolate shavings offer a touch of indulgence. Crushed cookies can add texture.
- Chill (Recommended): For the best flavour and texture, cover the assembled cups loosely with plastic wrap and chill them in the refrigerator for at least 30 minutes before serving. This allows the flavours to meld slightly and ensures the dessert is refreshingly cold. However, they can also be served immediately if preferred.
Nutrition
- Serving Size: one normal portion
- Calories: 450
- Fat: 45g