Hands-On Time
10 Mins
Total Time
10 Mins
Yield
Serves 4-6
Christopher Baker

How to Make It

Step 1

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.

Step 2

Whip the cream with the remaining sugar to stiff peaks. Gently fold in the raspberries, leaving streaks throughout the cream.

Step 3

Spoon the fool into individual dessert glasses or bowls.

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Ratings & Reviews

/5
Reviews
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