This sandwich is a joyously messy experience and nostalgic even if you didn’t grow up in England eating raspberry ripple ice cream (which is vanilla with a raspberry swirl, for the rest of us). The recipe originally comes from Eat, Slater’s book full of simple, narrative recipe ideas, leaving the amounts to your taste and imagination. This mini recipe is adapted slightly from Genius Desserts (Ten Speed Press, September 2018), one of 7 ways to turn a loaf of bread into dessert. —Genius Recipes
Crush together a mixture of fresh raspberries and any other berries you like with a fork or potato masher. Softly whip heavy cream, sweetening it to taste with superfine or confectioners’ sugar and pure vanilla extract. Fold the crushed berries into the whipped cream, leaving it streaked with berries, then heap the mixture onto toasted brioche, challah, or white sandwich bread. Eat immediately, while the toast is still warm and ripple cold.