Photo: Annabelle Breakey; Styling: Randy Mon
YieldsMakes 8 servings (serving size: 3/4 cup)Total10 mins

A raspberry fool is the simplest of —just whole or puréed fruit folded into whipped cream.

How to Make It

Step 1
1

In a medium bowl, mash with a fork 12 oz. raspberries (about 3 cups), 2 tbsp. sugar, and the liqueur, if using. Set aside.

Step 2
2

In a large bowl, whip cream with remaining sugar using a mixer or whisk until firm peaks form. With a spatula, fold in raspberry-liqueur mixture. Divide fool among 8 glasses or bowls and top with remaining fresh raspberries. Serve immediately or cover and chill for up to 2 hours.

Step 3
3

Note: Nutritional analysis is per serving.

Ingredients

 18 ounces raspberries (about 4 1/2 cups; see Notes)
 1/2 cup plus 2 tbsp. sugar
 2 tablespoons raspberry liqueur (optional)
 1 pint heavy whipping cream

Directions

Step 1
1

In a medium bowl, mash with a fork 12 oz. raspberries (about 3 cups), 2 tbsp. sugar, and the liqueur, if using. Set aside.

Step 2
2

In a large bowl, whip cream with remaining sugar using a mixer or whisk until firm peaks form. With a spatula, fold in raspberry-liqueur mixture. Divide fool among 8 glasses or bowls and top with remaining fresh raspberries. Serve immediately or cover and chill for up to 2 hours.

Step 3
3

Note: Nutritional analysis is per serving.

Raspberry Fool