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Raspberry Oreo Eton Mess
1 cup whipping cream
3 tablespoons sugar
1 teaspoon instant espresso powder
2 cups California Giant Raspberries
Crush Oreos in a baggie with a rolling pin so that there are some very fine crumbs and a few coarse, bigger pieces. Set aside.
Place whipping cream, sugar and instant espresso powder in bowl of electric mixer and beat until stiff peaks form.
Gently fold in the crushed Oreos and raspberries and mound into 4 serving glasses or bowls. Serve immediately or chill for 2-8 hours.
2 hrs 15 mins
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