Active time: 15 min Start to finish: 4 1/4 hr (includes chilling)
Makes 1 serving.
- 1/3cup chilled heavy cream
- 1/2teaspoon sugar
- 1/8teaspoon vanilla
- 5chocolate wafers such as nabisco famous
- 1/3cup fresh raspberriesgarnish:grated bittersweet chocolate (not unsweetened)
DIRECTIONS Beat cream with sugar and vanilla in a small deep bowl with an electric mixer until it just holds stiff peaks.
Spread 1 heaping teaspoon cream onto each of 4 wafers. Arrange enough raspberries side by side (as close together as possible) on 1 cream-topped wafer to form an even layer. Stack2 cream-topped wafers on a plate (cream sides up) and top with berry wafer, then carefully spread another teaspoon cream over berries. Top with last cream wafer and cover cream with remaining plain wafer. Frost top and sides of cake with remaining cream. Cover with an inverted bowl and chill at least 4 hours.
Serve cake with remaining berries.
• Cake can chill up to 1 day.