Somehow it’s already August. I’ve been eager to bake as much as I can with berries—their season is waning, and I want to use them as much as possible. This dessert is incredibly easy to put together, and makes good use of that last pint of raspberries you may have lingering in your fridge.

Ingredients

• 1 pound raspberries
• 4 tablespoons sugar (see tip below)
• 4 ounces cream cheese, room temperature
• 2 tablespoons sugar
• Pinch of salt
• 1 ¼ cup heavy cream
• 3 tablespoons raspberry jam
• Granola or chopped nuts (optional)

Tip: Fresh berries work best here. Start with 4 tablespoons of sugar in the raspberries; if they are still too tart, add more to taste. This dessert is best eaten immediately.

In a large bowl, combine the raspberries and sugar. Let the berries sit for 20 minutes, then drain out any juice that has collected in the bottom of the bowl.

In the bowl of a standing mixer, combine the cream cheese, sugar, and salt. Using the whisk attachment, whip ingredients together on medium until light and fluffy, about 3-5 minutes. Turn the mixer to low and slowly pour the heavy cream in a steady stream. When the heavy cream is combined with the cream cheese mixture, turn the mixer up to medium-high and whip until stiff peaks form, about 1-2 minutes. Add the 3 tablespoons of jam and gently stir into the whipped cream.

In four serving cups or bowls, place about a 1/3-1/2 cup of raspberries at the bottom. Top with 1/2 cup of whipped cream, then another 1/3-1/2 cup of raspberries. Very gently swirl the three layers together, to make some pink streaks if desired.

Top the cups with the remaining whipped cream, and sprinkle with granola or chopped nuts.

Serve and enjoy!