3/4 c heavy cream
1/4 c light brown sugar
1/2 t ground ginger
1 pint fresh raspberries (Frozen works too; thaw first.)
1. Whip cream.
2. Mix brown sugar with ginger and fold into whipped cream.
3. Fold in berries, gingerly.
4. Chill for at least one hour or until ready to serve.
5. Before serving, stir gently to blend in any juices that have come from the berries.