Preparation

• Put one cup of the raspberries in a small bowl, sprinkle with two Tbs. of the sugar, mash with a fork, and let sit a few minutes.
• Meanwhile, put the remaining 2 cups of berries and 2 more Tbs. of sugar in a food processor (or blender) and process until the berries form a purée. Strain through a fine-mesh strainer into a small bowl, pressing with a rubber spatula to get the seeds out. Squeeze in a few drops of lemon juice and a tiny pinch of salt. Taste and add more sugar or lemon if needed. The sauce should be thin enough to drizzle. If it seems too thick, add a few drops of water. Cover and refrigerate.
• 在一个中等大小的碗中，将奶油，奶油奶油和剩余的1汤匙混合。用手动混合器糖和鞭打，直到混合物形成结实，厚峰。搅拌土木泥的浆果和糖，然后用橡胶刮刀轻轻折叠到奶油混合物中，留下条纹。
• Reserve 6 of the cookies for decoration and crunch up the rest into uneven pieces—not too small. Fold the cookies into the cream. Cover with plastic wrap, pressing the wrap onto the surface of the cream, and chill until the cookie pieces are thoroughly softened, at least 2 hours and preferably overnight.
• 要食用，请使用冰淇淋勺或大汤匙将饼干和奶油sc拾出到一个小碗中或盘中。在盘子周围淋上一丝覆盆子酱，将饼干塞进奶油中，然后用薄荷猪笼草装饰。