- 2 cups raspberries
- 1/2 cup sugar
- 1 1/2 cups heavy cream
- Place the raspberries in a medium bowl and slightly mash with the back of a large spoon. Add 1/4 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.