|Whipping cream||2⁄3 Cup (10.67 tbs)|
|Lemon juice||1⁄2 Tablespoon|
|Marshmallows||8 , cut in quarter|
|Fresh raspberries||1⁄2 Pint (Frozen Red Raspberries)|
Allow cream, bowl and beater to chill in the refrigerator for about an hour before the cream is whipped.
Pour cream into the chilled bowl, add lemon juice and beat until stiff.
Fold in sugar and marshmallows.
Return to refrigerator to chill.
Wash fresh raspberries very carefully in several waters, a few at a time to avoid crushing.
Shake lightly to remove excess water.
Place in the refrigerator to chill.
Lightly fold the berries into the whipped cream mixture when ready to serve, and serve immediately.
If frozen berries are used, keep in refrigerator, not in freezing compartment until nearly thawed; berries should still be slightly icy in the center.