Ingredients

1 quart (4 cups) fresh raspberries, divided
2 cups heavy cream
1/2 cup granulated sugar
1 teaspoon vanilla paste
Whipped cream

Directions

Puree half the fresh raspberries. Strain through a fine sieve to remove seeds. In a large bowl, whip the heavy cream with the sugar and vanilla until stiff. Without overbeating, carefully fold the raspberry puree into the whipped cream mix.

In a rectangular serving dish, arrange remaining fresh raspberries side by side to make a large red cross in the dish. Lay another layer of raspberries on top. Divide the raspberry-cream mixture into the four corners of the dish, taking care not to disturb the raspberry cross in the center. Using a spatula, smooth the mixture until each of the four quarters is flat.

Place additional whipped cream in a piping bag with a star tube. Highlight the whole raspberry cross by piping small rosettes of cream along each side of the cross.