Photo: Christopher Baker
Yield
Makes 4 to 6 servings

How to Make It

Place the raspberries in a medium bowl and slightly mash with the back of a large spoon. Add ¼ cup of the sugar and stir gently. Whip the cream with the remaining sugar to stiff peaks. Gently fold in the raspberries, leaving streaks throughout the cream. Spoon the fool into individual dessert glasses or bowls.

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