1 cup (240 ml) thin cream (light cream or half-and-half)
1 1–2 tablespoons (12–25 g) granulated sugar, to taste
0.5 teaspoon (2.5 ml) vanilla extract, or 1 tablespoon (15 ml) brandy or wine
0.5 cup (120 ml) any fruit preserve, for serving
Instructions
1. Chill the cream, a medium bowl, and your whisk or beaters thoroughly — at least 15 minutes in the refrigerator.
2. Pour the cold cream into the chilled bowl. Add 1–2 tablespoons (12–25 g) sugar and your chosen flavoring: vanilla extract, brandy, or wine.
3. Whip the cream (by hand whisk or electric hand mixer) until it holds soft, billowy peaks that droop slightly when the whisk is lifted, 3–5 minutes by hand or 1–2 minutes by mixer. Do not whip to stiff peaks; the texture should remain light and airy.
4. Half-fill chilled dessert glasses (approximately 6-oz / 180 ml coupes or tumblers) with the fruit preserve — roughly 2 tablespoons (30 ml) per glass.
5. Pile the whipped cream lightly on top of the preserve, taking care not to press it down. Serve immediately.
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