Raspberry Fool

1. 1

   In a bowl, stir together the raspberries, sugar, and liqueur (or water) and let it sit for 10 to 15 minutes.

2. 2

   Whip the cream with the powdered sugar until soft peaks form.

3. 3

   Mash the raspberries with a fork until all the liquid and fruit are mashed together.

4. 4

   Spoon half the fruit into the cream and fold once or twice with a rubber spatula; do not overmix!

5. 5

   Add half of the remaining fruit and fold once or twice. If you want more fruit, add the rest; if not, use remaining fruit puree as a garnish on top.

6. 6

   Serve in pretty glasses with crumbed cookies on top!

7. 7

   ***Best if made right before serving.

No nutritional information available.

No additional tips available.