Raspberry Whipped Cream Cake

Directions

1. 1
   Whip the cream until stiff peaks start to form, then beat in the sugar and vanilla.
2. 2
   Mash 1 cup of the raspberries or puree them in the food processor.
3. 3
   Strain.
4. 4
   Mix the mashed/puree raspberries with the raspberry liquor.
5. 5
   Fold HALF of the whipped cream into the raspberry mixture.
6. 6
   If you want to make the cake completely pink, double the raspberry mixture and fold in all of the whipped cream.
7. 7
   Spread about 2 teaspoons raspberry whipped cream on top of each of 6 wafers and stack.
8. 8
   Stack another wafer on top of each stack to make 5 stacks of 7 wafers each.
9. 9
   Turn stacks on their sides and place stacks side by side in a long roll on a rectangular platter.
10. 10
    If youre making a small roll, you can use whatever size platter your want.
11. 11
    Spread reserved whipped cream all over top and down sides.
12. 12
    Cover and refrigerate 5 hours, or until wafers have softened.
13. 13
    Before serving, use the remaining fresh raspberries & fresh mint to garnish the cake.