1 pound fresh strawberries ~ cut into halves
3 (6-ounce) packages fresh raspberries, 1 ½ cups plus ¼ cup granulated sugar
2 tablespoons freshly squeezed lemon juice
2 tablespoons raspberry liqueur
2 ½ cups cold heavy cream
2 teaspoons pure vanilla extract
5 to 6 (3-inch) bakery meringue shells, broken in pieces

Combine the strawberries, 1½ cups of the sugar, and the lemon juice into a 10-inch sauté pan. Crush the strawberries lightly with a fork and bring the mixture to a full boil over medium-high heat. Lower the heat and simmer for 10 minutes, stirring occasionally, until the mixture is syrupy. Fold the 3 packages of raspberries and the liqueur into the hot mixture and refrigerate until very cold.



In the bowl of an electric mixer fitted with the whisk attachment, beat the cream, the remaining ¼ cup of sugar, and the vanilla together on medium-high speed until it forms firm peaks.



In parfait glasses, layer a spoonful of the whipped cream, a spoonful of the raspberry mixture, and then a few meringue pieces. Repeat once or twice, depending on the size of the glasses, until the glasses are full, ending with berries and a dollop of cream. Serve immediately or chill for an hour, until ready to serve.



Note: I always make full recipe even though this is a romantic dinner for two ~ my children would be furious if I didn’t include them on dessert for the next day!