No-Bake Summer Dessert with Whipped Cream and Berries

Cooking method

1. Step 1:

   

   Gather the ingredients. To make this layered dessert with whipped cream and berries, we'll need: heavy cream for whipping (33-35% fat), sponge or sugar cookies, sugar, a mix of red and black currants (you can use just one), and a mix of wild berries (blueberries, wild strawberries, raspberries, etc.).

2. Step 2:

   

   Wash, sort, and dry all the berries. Keep the currants separate from the wild berries (blueberries, wild strawberries), since they'll be used at different stages of the dessert.

3. Step 3:

   

   Crush the cookies into fine crumbs. You can do this by hand or grind them in a blender.

4. Step 4:

   

   Put the red and black currants and half the sugar (40 g) in the blender.

5. Step 5:

   

   Blend the currants with the sugar into a purée.

6. Step 6:

   

   Strain the berry purée through a sieve to remove the seeds. You don't have to do this. I didn't strain it before, but this year I decided to and liked it much better. The dessert comes out more tender and smooth. Currant seeds really are quite noticeable.

7. Step 7:

   

   Whip the chilled cream with the remaining sugar into a stable, fluffy mass.

8. Step 8:

   

   Put 2-3 tbsp of whipped cream in the bottom of dessert glasses. Top with 2-3 tbsp of cookie crumbs. Spoon over the currant purée. Then add half the wild berries and spread a little more whipped cream on top. Sprinkle with the remaining wild berries. Put the dessert in the fridge for 1-2 hours. Enjoy!