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GREEK MESS

If you can’t find Greek almond cookies, use the classic Italian amaretti. Mastiha can be found at Greek
or Middle Eastern grocery stores.
Serves 10
2 cups whipping cream
1 cup confectioners’ sugar, divided
1 teaspoon ground mastiha
2 pints raspberries or other seasonal berry, divided
12 Greek almond cookies, crumbled, divided
⁄ cup chopped almonds
4 tablespoons chopped mint leaves

  1. In a medium bowl, beat the whipping cream until soft peaks form. Add ⁄ cup of sugar and the
    mastiha. Continuing whipping the mixture until stiff peaks form. Keep the mixture cool.
  2. In another medium bowl, combine ⁄ of the berries and the remaining sugar. Stir until the sugar is
    melted. Coarsely mash the berries into the consistency of a chunky jam.
  3. Gently fold the berry mixture into the whipped cream. Fold half of the crumbled cookies into the
    berry–whipped cream mixture.
  4. Divide the mixture into individual serving bowls or glasses, and top with the remaining crumbled
    cookies, remaining berries, almonds, and mint.
  5. Serve immediately or cover and refrigerate for up to 1 day.

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