Instructions

1. In a large bowl, whip the heavy whipping cream with the sugar & vanilla extract on a medium high speed until the cream thickens slightly in the middle. Once the cream begins to thicken, whip on high speed for 30 seconds to 1 minute until soft peaks form. Do not over beat.
2. Fold in raspberries (be sure to leave a few to garnish top of cake)

1. Using a least a 9" flat plate or cardboard cake round, and an offset spatula, begin by putting a very thin layer of whip cream on the plate, spinning and smoothing the cream out to the inner edge of the plate. This will help keep the first layer of wafers in place.
2. Arrange seven wafers, side by side in a circle, keeping 1 cookie in the center. Scoop about 1/2 - 3/4 cup of whipped cream onto wafers and gently spread the cream in a thin layer until you can barely see the edge of the wafers.
3. Continue to layer the wafers with the cream, making sure to end with the whipped cream layer on the top ( you should end with about 7-10 layers).
4. Garnish with raspberries and chocolate shavings.
5. Cover and refrigerate for at least 5 hours or overnight before cutting & serving.