Raspberries and Cream

Place a large bowl in the freezer to chill for a few minutes.

Place the raspberries in a small bowl; sprinkle them with the granulated sugar and stir to combine. Let the berries sit while making the whipped cream.

Combine the whipping cream, powdered sugar, and vanilla extract in the chilled bowl. With a large whisk, whip the cream by moving the whisk back and forth quickly (try not to whisk in a circular motion). Whip to your desired thickness. (Tip: Place the bowl in the sink to whip the cream so that it is a bit lower than a table, which makes the whisking motion easier.)

To serve, layer the raspberries, cream and pistachios in small glasses or bowls.