ROSIE KELLETT: Raspberry Ladyfingers Icebox Cake

‘I always ask for this on my birthday. It’s soft, pillowy, light as a cloud and has all the summer shades of pink you would find in cherry blossoms, peonies and, crucially, raspberries,’ says Kellett, who features the no-bake dessert in her new cookbook In for Dinner

- SABRINA WEISS

1½ lbs. frozen raspberries (about 6¼ cups)

2 Tbsp. water

½ cup granulated sugar

17 ladyfingers (5 oz.)

3¾ cups heavy whipping cream

12 oz. fresh raspberries (about 2½ cups)

1. Place frozen raspberries and water in a large saucepan, and bring to a simmer over medium high. Cook, stirring occasionally, until berries are thawed and broken down, about 10 minutes. Remove from heat; stir in sugar until fully dissolved, about 1 minute.