Raspberry Fool
A classic British dessert combining fresh raspberries, sweet mascarpone cheese, and airy whipped cream, creating a beautifully layered treat that impresses.
Ingredients
For the Raspberry Puree
- 2 cups fresh raspberries Use ripe, fresh raspberries for best flavor.
- 1/4 cup sugar
- 1 teaspoon lemon juice Add more for tartness, if desired.
For the Cream Mixture
- 1 cup mascarpone cheese
- 1 cup heavy cream Whip until soft peaks form.
- 1 teaspoon vanilla extract
For the Topping
- Fresh raspberries For garnish.
Instructions
Preparation
- In a blender, combine the fresh raspberries, sugar, and lemon juice. Blend until smooth.
- Pour the mixture through a sieve to remove the seeds, resulting in a smooth berry puree.
- In a mixing bowl, whip the mascarpone cheese until it becomes smooth and creamy.
- In a separate bowl, whip the heavy cream with the vanilla extract until soft peaks form. Be careful not to over-whip.
- Gently fold the whipped cream into the mascarpone cheese until fully combined, creating a light and fluffy mixture.
Assembly
- In serving glasses, alternate layers of raspberry puree and the mascarpone mixture. Swirl them together as you go for a marbled effect.
- Top each serving with fresh raspberries to enhance presentation and flavor.
- Place the glasses in the refrigerator for at least 30 minutes before serving.
Notes
Store covered in the refrigerator for best freshness within 2–3 days. Avoid freezing as it may change the texture of the cream.