Raspberry and Shortbread Parfaits

Ingredients

• 1½ cups (6 ounces / 185 g) raspberries
• 1 teaspoon finely grated lemon zest
• ½ teaspoon pure vanilla extract
• 1 teaspoon granulated sugar or pure maple syrup (optional)
• ¼ cup (60 ml) heavy cream, or ⅓ cup (75 ml) unsweetened whipped cream
• ¼ cup crushed cookies, such as shortbread or gingersnaps

Instructions

1. Mash the raspberries with the lemon zest and vanilla extract in a small bowl until saucy and mostly broken up. If the raspberries are very tart or you prefer a sweeter dessert, stir in the sugar or maple syrup.
2. If whipping the cream yourself, use a balloon whisk to whip it in a medium bowl until soft peaks form, about 2 minutes.
3. Layer half of the raspberry mixture in a tall glass or bowl, followed by half of the whipped cream and crushed cookies. Repeat with the remaining berries, whipped cream, and cookies. Serve immediately.