This recipe is a legend in my family. I was told was that Lael clipped the recipe out of a newspaper. I like to think that it descended to her head from Athena. We may never have the real story, but what I do know is any time my family could get it together to bring raspberries from the small patch growing alongside our driveway into the house and not directly into our gaping mouths, this was on the menu. Deceptively simple, this desert is a stunner with a name to match. It can be prepared ahead of time (take note, busy hosts) and I imagine you could use  any sort of fruit that you had handy to whip your guests/family/diners into a creamy, sugar coma; for heaven’s sake don’t limit yourself! We always favored fresh, un-macerated raspberries because they were easily available and too perfect to smush, but the raspberry sauce works wonderfully for frozen berries.