INGREDIENTS & TOOLS:
Hibiscus simple syrup
Whipped Cream or non-dairy Whipped Cream
3 jars CAP + Sqirl Raspberry Hibiscus jam
6 ounces meringue cookies
12 ounces raspberries
HOW TO:
Hibiscus Simple Syrup
1 cup granulated sugar
1 cup water
1/2 cup dried hibiscus flowers (you can also use hibiscus teabags)
To make hibiscus simple syrup, combine sugar, water and hibiscus flowers to a small pot and bring to a boil stirring occasionally. Then bring down to a light simmer for 10 minutes continuing to stir occasionally. Once finished, strain mixture, cool and refrigerate before using. (This can be made in advance).
Whipped Cream (Dairy)
1 quart (32 oz) heavy whipping cream
2 tbsp sugar, maple syrup or powdered sugar
1 tsp vanilla
Using a hand mixer or stand mixer, beat chilled heavy whipping cream at medium speed until the cream begins to hold soft peaks. Slowly add sweetener while still beating the cream as well as vanilla. For this recipe, we used whipped cream whipped to medium/strong peaks. Ideally whipped cream can be refrigerated for an hour or more before assembling the final dessert.
Whipped Cream (Non-Dairy)
27 oz unsweetened coconut whipping cream*
2 tbsp sugar, maple syrup or powdered sugar
1 tsp vanilla
*coconut whipping cream cans needs to be refrigerated at least overnight
Using a hand mixer or stand mixer, beat chilled coconut whipping cream at medium speed until the cream begins to hold soft peaks. Slowly add sweetener while still beating the cream as well as vanilla. For this recipe, we used whipped cream whipped to medium/strong peaks. Ideally whipped cream can be refrigerated for an hour or more before assembling the final dessert.
Assembly
There is room for play in assembly, there is no perfect way to bring this sweet treat together. We started with a layer of CAP Raspberry Hibiscus Jam, a layer of meringue cookies, a handful of raspberries, whipped cream and continued layering the same ingredients from there. At the very end, we finished with the hibiscus simple syrup.