Place whipping cream, sugar and vanilla in a large bowl or the bowl of a stand mixer fitted with whip attachment. Beat until the cream holds firm peaks, then cover and place in refrigerator.

In a blender or food processor, place raspberries, liqueur or juice and 2 Tbsp of granulated sugar. Pulse until berries are pureed, taste, and then add remaining sugar if necessary. Press all or part of the berry puree through a strainer to remove as many seeds as you’d like. If you don’t mind the raspberry seeds, omit this step.

Pour raspberry puree over whipped cream and fold to incorporate. If you like the streaks of berry, only fold a few times. If you prefer to fully mix the berries with the cream, gently fold until it becomes a uniform pink color.

Divide into individual dishes and refrigerate until well-chilled then it’s ready to serve.