1 1/2 pints raspberries
1/4 cup rum
1/2 teaspoon vanilla extract
1 teaspoon powdered sugar
1 cup heavy whipping cream
Mash berries with a fork, add rum and marinate for at least 1 hour, or overnight.
Whip vanilla extract, powdered sugar and whipping cream until soft peaks form.
Fold macerated berries into whipped cream until mixture is a uniform light red color.
Portion into glasses and serve with shortbread cookies.