If you’re looking to satisfy your sweet cravings, these 20 easy raspberries n’ cream dessert ideas might just be what you need. With their vibrant color and creamy texture, desserts like Raspberry Cream Parfaits and No-Bake Raspberry Cheesecake offer a delightful treat for any occasion. Each recipe combines the tartness of raspberries with luscious creaminess, making them a perfect addition to your dessert menu. Let’s explore how you can create these delectable sweets.

Raspberry Cream Parfait

Raspberry Cream Parfait is a delightful layered dessert that combines fresh raspberries, creamy yogurt, and crunchy granola for a revitalizing treat that’s perfect for any occasion.

Ingredients

• 2 cups fresh raspberries
• 2 cups Greek yogurt (vanilla or plain)
• 1 cup granola
• 2 tablespoons honey or maple syrup
• Fresh mint leaves for garnish (optional)

Instructions

1. In a mixing bowl, combine the Greek yogurt and honey or maple syrup, and stir until well mixed.
2. In serving glasses or bowls, start layering the parfait by adding a spoonful of the yogurt mixture at the bottom.
3. Add a layer of fresh raspberries on top of the yogurt.
4. Sprinkle a layer of granola over the raspberries.
5. Repeat the layers until the glasses are filled, finishing with a layer of yogurt on top.
6. Garnish the top with a few raspberries and a mint leaf if desired.
7. Serve immediately or refrigerate for up to an hour before serving for a chilled treat.

No-Bake Raspberry Cheesecake

Indulge in the creamy sweetness of a no-bake raspberry cheesecake that combines luscious cream cheese, fresh raspberries, and a crunchy graham cracker crust, making it a perfect dessert for any occasion.

Ingredients

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• 2 cups cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• 2 cups fresh raspberries
• Extra raspberries for garnish

Instructions

1. In a mixing bowl, combine graham cracker crumbs and melted butter, then mix well until crumbly.
2. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator for 10 minutes.
3. In another bowl, beat the cream cheese with powdered sugar and vanilla extract until smooth and creamy.
4. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
5. Stir in the fresh raspberries carefully, keeping some whole for decoration.
6. Spread the cream cheese and raspberry mixture evenly over the chilled crust.
7. Cover and refrigerate for at least 4 hours or until set.
8. Before serving, garnish with extra raspberries on top and slice into wedges. Enjoy!

Raspberry Mousse Cups

Raspberry Mousse Cups are a delightful dessert made with fresh raspberries and a light, airy mousse that melts in your mouth. Perfect for elegant gatherings or a sweet treat at home.

Ingredients

• 1 cup fresh raspberries, plus extra for garnish
• 2 tablespoons granulated sugar
• 1 teaspoon lemon juice
• 1 cup heavy whipping cream
• 1 teaspoon vanilla extract
• 2 tablespoons powdered sugar
• Mint leaves for garnish (optional)

Instructions

1. In a bowl, combine fresh raspberries, granulated sugar, and lemon juice. Mash the raspberries gently with a fork and let it sit for about 10 minutes to release juices.
2. In a separate bowl, whip the heavy cream, vanilla extract, and powdered sugar on medium-high speed until soft peaks form.
3. Gently fold the raspberry mixture into the whipped cream until fully incorporated, being careful not to deflate the whipped cream.
4. Spoon the mousse into individual dessert cups and refrigerate for at least 2 hours to set.
5. Before serving, top each cup with additional raspberries and a sprig of mint if desired.

Raspberry Swirl Brownies

Raspberry Swirl Brownies combine rich, fudgy chocolate with the tartness of fresh raspberries, creating a delightful dessert that’s perfect for any occasion.

Ingredients

• 1 cup unsalted butter
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 1 cup fresh raspberries (or frozen, thawed)
• 1 tablespoon cornstarch
• Powdered sugar for dusting (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. In a saucepan, melt the butter over medium heat. Remove from heat and stir in the granulated sugar until smooth.
3. Allow the mixture to cool slightly, then mix in the eggs one at a time, followed by the vanilla extract.
4. In a separate bowl, combine the flour, cocoa powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined.
5. In another bowl, toss the raspberries with cornstarch to coat them evenly.
6. Pour half of the brownie batter into the prepared baking pan. Drop spoonfuls of the raspberries on top, and swirl them gently into the batter.
7. Pour the remaining brownie batter over the raspberry layer and swirl again to create a marbled effect.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
9. Allow the brownies to cool completely in the pan before cutting into squares. Dust with powdered sugar if desired.

Raspberry Fool

Raspberry Fool is a delightful and light dessert featuring ripe raspberries folded into sweetened whipped cream, creating a beautifully swirled treat perfect for any occasion.

Ingredients

• 2 cups fresh raspberries
• 2 tablespoons sugar
• 1 cup heavy whipping cream
• 1 teaspoon vanilla extract
• Fresh mint leaves for garnish (optional)

Instructions

1. In a bowl, combine the fresh raspberries and sugar. Gently mash the raspberries with a fork and let them sit for about 15 minutes to release their juices.
2. In a separate bowl, whip the heavy cream and vanilla extract using an electric mixer until soft peaks form.
3. Gently fold the raspberry mixture into the whipped cream, being careful not to overmix to maintain the pretty swirls.
4. Spoon the Raspberry Fool into serving glasses or bowls.
5. Refrigerate for at least 30 minutes before serving to let the flavors meld.
6. Garnish with fresh mint leaves if desired, and serve chilled. Enjoy!

Raspberry Panna Cotta

Raspberry panna cotta is a creamy, elegant dessert that combines the richness of cream with the tartness of fresh raspberries, creating a delightful finish to any meal.

Ingredients

• 1 cup heavy cream
• 1 cup whole milk
• 1/2 cup sugar
• 1 packet (2 1/4 tsp) unflavored gelatin
• 1/4 cup cold water
• 1 teaspoon vanilla extract
• 1 cup fresh raspberries (plus extra for garnish)
• Mint leaves (optional, for garnish)

Instructions

1. In a saucepan, combine the heavy cream, whole milk, and sugar over medium heat. Stir until the sugar is dissolved and the mixture is hot but not boiling.
2. In a small bowl, sprinkle the gelatin over cold water and let it sit for about 5 minutes until it softens.
3. Once the cream mixture is hot, remove it from the heat and add the softened gelatin, stirring until completely dissolved.
4. Stir in the vanilla extract and gently fold in the fresh raspberries, being careful not to crush them too much.
5. Pour the mixture into individual serving cups or molds and refrigerate for at least 4 hours, or until set.
6. To serve, run a knife around the edge of each panna cotta and gently invert onto a plate, or serve in the cups. Garnish with additional raspberries and mint leaves if desired. Enjoy!

Creamy Raspberry Ice Cream

Indulge in the luscious sweetness of homemade creamy raspberry ice cream, a delightful treat perfect for summertime or any occasion that calls for a revitalizing dessert.

Ingredients

• 2 cups fresh raspberries
• 1 cup heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• A pinch of salt

Instructions

1. In a blender, combine the fresh raspberries, sugar, and lemon juice. Blend until smooth.
2. Strain the raspberry puree through a fine mesh sieve to remove the seeds, pressing gently to extract as much liquid as possible.
3. In a mixing bowl, whisk together the heavy cream, whole milk, vanilla extract, and a pinch of salt until well combined.
4. Add the raspberry puree to the cream mixture and stir gently until fully incorporated.
5. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically about 20-25 minutes, until thick and creamy.
6. Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until firm.
7. Scoop and serve the creamy raspberry ice cream in bowls or cones, garnished with fresh raspberries if desired. Enjoy!

Raspberry and White Chocolate Tart

Indulge in a delightful Raspberry and White Chocolate Tart, combining the tartness of fresh raspberries with the smooth sweetness of white chocolate for a perfect dessert.

Ingredients

• 1 pre-made tart shell
• 1 cup fresh raspberries
• 8 oz white chocolate, chopped
• 1 cup heavy cream
• 2 tbsp sugar
• 1 tsp vanilla extract
• Fresh mint leaves for garnish (optional)

Instructions

1. Preheat the oven to 350°F (175°C).
2. Place the pre-made tart shell in an oven-safe dish and bake for 10 minutes. Remove from the oven and let it cool.
3. In a heatproof bowl, melt the chopped white chocolate over a pot of simmering water, stirring until smooth. Remove from heat and allow to cool slightly.
4. In a separate bowl, whip the heavy cream, sugar, and vanilla extract until soft peaks form.
5. Gently fold the melted white chocolate into the whipped cream until fully combined.
6. Pour the white chocolate mixture into the cooled tart shell and spread evenly.
7. Top the filling with fresh raspberries, pressing them slightly into the cream.
8. Refrigerate the tart for at least 3 hours or until set.
9. Before serving, garnish with fresh mint leaves if desired. Enjoy your delicious Raspberry and White Chocolate Tart!

Raspberry Crumble Bars

Raspberry Crumble Bars are a delightful treat featuring a buttery crust and a tangy raspberry filling, perfectly topped with a crunchy crumble for an irresistible dessert.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup brown sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 2 cups fresh raspberries
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
2. In a bowl, mix together the flour, rolled oats, brown sugar, baking soda, and salt until well combined.
3. Pour in the melted butter and stir until crumbly.
4. Press about 2/3 of the mixture into the bottom of the prepared pan, creating an even layer.
5. In another bowl, combine the raspberries, granulated sugar, cornstarch, lemon juice, and vanilla extract; toss gently to coat.
6. Spread the raspberry mixture evenly over the base layer in the pan.
7. Crumble the remaining oat mixture over the raspberry layer generously.
8. Bake in the preheated oven for 30-35 minutes or until the top is golden brown.
9. Let cool completely before cutting into bars and serving. Enjoy!

Raspberry Pancakes With Cream

Delight in fluffy raspberry pancakes topped with a rich cream to create a perfect breakfast or brunch treat that’s both delicious and visually appealing.

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 large egg
• 2 tablespoons melted butter
• 1 cup fresh raspberries
• Whipped cream for topping
• Maple syrup for serving

Instructions

1. In a mixing bowl, combine flour, sugar, baking powder, and salt.
2. In another bowl, whisk together milk, egg, and melted butter until well blended.
3. Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
4. Gently fold in the fresh raspberries into the batter.
5. Heat a non-stick skillet over medium heat and lightly grease it.
6. Pour about 1/4 cup of batter for each pancake onto the skillet.
7. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 1-2 minutes until golden brown.
8. Repeat with the remaining batter, adding more oil or butter to the pan as needed.
9. Serve warm with whipped cream on top and a drizzle of maple syrup. Enjoy!

Mini Raspberry-Cream Donuts

Mini Raspberry-Cream Donuts are delightful bite-sized treats that combine the tangy flavor of fresh raspberries with a creamy filling, perfect for any dessert table or afternoon snack.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup buttermilk
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup fresh raspberries, chopped
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract (for cream)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a mini donut pan.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, mix the buttermilk, melted butter, egg, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chopped raspberries gently.
5. Spoon the batter into the mini donut pan, filling each cavity about 2/3 full.
6. Bake for 8-10 minutes or until the donuts are lightly golden and spring back when touched.
7. Allow the donuts to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
8. In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
9. Once the donuts are cool, fill a piping bag with the whipped cream and pipe into the center of each donut.
10. Garnish with extra raspberries if desired, and serve immediately. Enjoy!

Raspberry Shortcake

Raspberry Shortcake is a delightful dessert featuring layers of fluffy sponge cake, fresh raspberries, and whipped cream, perfect for any occasion.

Ingredients

• 2 cups fresh raspberries
• 1/2 cup granulated sugar, divided
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup milk
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a small bowl, combine the raspberries with 2 tablespoons of granulated sugar and set aside.
3. In a large bowl, whisk together the flour, baking powder, and salt.
4. In another bowl, cream the softened butter with the remaining sugar until light and fluffy.
5. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla.
6. Gradually mix in the dry ingredients, alternating with the milk, until just combined.
7. Pour half of the batter into the prepared cake pan and spread evenly.
8. Scatter half of the sugared raspberries over the batter.
9. Pour the remaining batter over the raspberries and top with the rest of the raspberries.
10. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
11. Let the cake cool completely in the pan before removing it.
12. In a separate bowl, whip the heavy cream with powdered sugar until soft peaks form.
13. Slice the raspberry shortcake and serve with a generous dollop of whipped cream on top.

Raspberry Cream Cheese Stuffed Puff Pastry

Raspberry Cream Cheese Stuffed Puff Pastry is a delightful dessert that combines the creamy richness of cream cheese with the tartness of raspberries, all wrapped in flaky golden pastry.

Ingredients

• 1 sheet of puff pastry, thawed
• 4 oz cream cheese, softened
• 1/4 cup sugar
• 1/2 teaspoon vanilla extract
• 1 cup fresh raspberries
• 1 egg, beaten (for egg wash)
• Powdered sugar (for dusting)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Roll out the thawed puff pastry on a lightly floured surface and cut it into squares (about 4×4 inches).
3. In a mixing bowl, combine the softened cream cheese, sugar, and vanilla extract until smooth and creamy.
4. Place a tablespoon of the cream cheese mixture in the center of each pastry square.
5. Add a few fresh raspberries on top of the cream cheese mixture.
6. Fold the corners of the pastry squares towards the center, enclosing the filling, and pinch to seal.
7. Brush the tops of the pastries with the beaten egg to achieve a golden color once baked.
8. Bake in the preheated oven for 15-20 minutes or until the pastries are puffed and golden brown.
9. Remove from the oven and let them cool for a few minutes.
10. Dust with powdered sugar before serving and enjoy!

Raspberry Sorbet With Cream

Raspberry Sorbet With Cream is a revitalizing and light dessert that combines the tartness of fresh raspberries with the creamy richness of whipped cream, perfect for warm days.

Ingredients

• 2 cups fresh raspberries
• 1 cup granulated sugar
• 1 cup water
• 1 tablespoon lemon juice
• 1 cup heavy cream
• Fresh mint leaves (for garnish, optional)

Instructions

1. In a medium saucepan, combine the water and sugar over medium heat. Stir until the sugar has completely dissolved to create a simple syrup.
2. Remove the saucepan from heat and let it cool for about 10 minutes.
3. In a blender, combine the fresh raspberries and lemon juice. Blend until smooth.
4. Strain the raspberry mixture through a fine-mesh sieve to remove seeds, then mix it with the cooled simple syrup.
5. Pour the raspberry mixture into a shallow dish and freeze for about 4 hours, stirring every 30 minutes to break up ice crystals.
6. In a separate bowl, whip the heavy cream until soft peaks form.
7. To serve, scoop the sorbet into bowls and top with a dollop of whipped cream. Garnish with fresh mint leaves if desired. Enjoy!

Raspberry Fluff Salad

Raspberry Fluff Salad is a delightful and light dessert that combines fluffy whipped cream with tart raspberries and crushed pineapple, perfect for summer gatherings.

Ingredients:

• 2 cups fresh raspberries
• 1 cup crushed pineapple, drained
• 1 cup mini marshmallows
• 1 cup whipped cream or Cool Whip
• 1/2 cup shredded coconut (optional)
• 1/2 cup chopped pecans or walnuts (optional)
• 1 tablespoon sugar (optional)

Instructions:

1. In a large mixing bowl, combine the fresh raspberries and crushed pineapple.
2. Add the mini marshmallows to the bowl and mix gently.
3. Fold in the whipped cream or Cool Whip until all ingredients are evenly coated.
4. If desired, mix in the shredded coconut and chopped nuts.
5. Taste and add sugar if you want extra sweetness, then combine.
6. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving.
7. Serve chilled, garnished with extra raspberries or coconut if desired. Enjoy!

Raspberry and Yogurt Smoothie Bowl

This rejuvenating Raspberry and Yogurt Smoothie Bowl is a delicious and healthy way to enjoy breakfast or a snack, packed with nutrients and bursting with flavor.

Ingredients

• 1 cup raspberries (fresh or frozen)
• 1 banana
• 1 cup Greek yogurt
• 1/2 cup almond milk (or any milk of your choice)
• 1 tablespoon honey or maple syrup (optional)
• Toppings: sliced fruits, granola, nuts, seeds, coconut flakes

Instructions

1. In a blender, combine the raspberries, banana, Greek yogurt, almond milk, and honey or maple syrup (if using).
2. Blend until smooth and creamy, scraping down the sides as needed.
3. Pour the smoothie mixture into a bowl.
4. Add your favorite toppings such as sliced fruits, granola, nuts, seeds, or coconut flakes.
5. Serve immediately and enjoy your delicious smoothie bowl!

Raspberry Trifle

Raspberry Trifle is a delightful layered dessert combining fresh raspberries, creamy custard, sponge cake, and whipped cream, perfect for any occasion.

Ingredients

• 2 cups fresh raspberries
• 1 cup sponge cake, cubed
• 1 cup vanilla custard
• 1 cup whipped cream
• 2 tablespoons raspberry jam
• Fresh mint leaves for garnish (optional)

Instructions

1. In a large trifle dish or individual serving glasses, layer half of the cubed sponge cake at the bottom.
2. Spread half of the raspberry jam over the sponge cake.
3. Spoon half of the vanilla custard over the jam, ensuring an even layer.
4. Add half of the fresh raspberries on top of the custard layer.
5. Repeat the layers with the remaining sponge cake, jam, custard, and raspberries.
6. Top the trifle with a generous layer of whipped cream.
7. Garnish with fresh mint leaves, if desired, and refrigerate for at least 2 hours before serving.

Raspberry Cream-Filled Cupcakes

Raspberry Cream-Filled Cupcakes are delightful treats that combine a moist cupcake with a luscious raspberry cream filling, topped with a smooth frosting for an irresistible dessert experience.

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• 1 ½ tsp baking powder
• ½ tsp salt
• ½ cup milk
• 1 cup fresh raspberries
• 1 cup heavy cream
• 2 tbsp powdered sugar

Instructions

1. Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
2. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, until just combined.
6. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
7. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cupcakes to cool completely before filling.
9. In a medium bowl, whip the heavy cream with the powdered sugar until soft peaks form.
10. Gently fold in the fresh raspberries to create the raspberry cream filling.
11. Once cooled, use a small knife or cupcake corer to remove the center of each cupcake and fill the cavity with the raspberry cream.
12. Frost the tops of the cupcakes with any remaining whipped cream if desired, and garnish with additional raspberries.
13. Serve chilled and enjoy your delicious Raspberry Cream-Filled Cupcakes!

Chocolate Raspberry Fondue

Indulge in a delightful Chocolate Raspberry Fondue, perfect for romantic evenings or gathering with friends, where luscious melted chocolate meets the tart sweetness of fresh raspberries.

Ingredients

• 8 oz semi-sweet chocolate, chopped
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• Fresh raspberries, for dipping
• Assorted fruits (strawberries, banana slices, apple wedges) for dipping
• Marshmallows, for dipping
• Shortbread cookies, for dipping

Instructions

1. In a medium saucepan, heat the heavy cream over medium heat until it’s just about to simmer.
2. Remove the saucepan from heat and add the chopped semi-sweet chocolate to the cream. Stir until completely melted and smooth.
3. Mix in the vanilla extract for added flavor.
4. Transfer the chocolate mixture to a fondue pot or a serving bowl to keep it warm.
5. Arrange fresh raspberries and assorted fruits, marshmallows, and shortbread cookies on a platter for dipping.
6. Serve immediately and enjoy dipping your treats into the rich chocolate fondue!

Raspberry Biscotti With Cream Drizzle

Indulge in the delightful combination of crunchy biscotti and luscious cream with this Raspberry Biscotti With Cream Drizzle recipe—a perfect treat for any occasion!

Ingredients

• 1 cup all-purpose flour
• 1/2 cup almond flour
• 1/2 cup sugar
• 1/2 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup fresh raspberries
• 1/2 cup powdered sugar
• 2 tbsp heavy cream

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the all-purpose flour, almond flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together the eggs and vanilla extract, then add to the dry ingredients and mix until well combined.
4. Gently fold in the fresh raspberries until evenly distributed in the dough.
5. Shape the dough into a log about 12 inches long and place it on the prepared baking sheet.
6. Bake for 25 minutes, or until golden brown. Allow it to cool for 10 minutes.
7. Slice the log into 1-inch thick pieces and place them cut side up on the baking sheet.
8. Bake for an additional 10-15 minutes until crisp. Remove from the oven and cool completely.
9. In a small bowl, mix powdered sugar and heavy cream until smooth to create the drizzle.
10. Drizzle the cream over the cooled biscotti and let it set before serving. Enjoy!