Raspberry Fool with Whipped Mascarpone

This Raspberry Fool dessert is easy to make but at the same time rich and indulgent and will leave your friends and family impressed. A raspberry fool is a simple raspberries and cream dessert, typically made with whipped cream and fruit, but my version of this delicious dessert uses mascarpone whipped cream. It's a quick no-bake dessert perfect for warm summer days and takes less than 30 minutes to make and assemble. This recipe is perfect for entertaining. It makes 4 generous portions or 6-8 smaller portions.

About This Raspberry Fool Recipe

The typical fool dessert is made with fruit (fresh or cooked) and whipped cream. See my Strawberry Fool recipe as an example of the traditional recipe. But recently I made mascarpone whipped cream and thought it would taste great in this raspberry fool dessert and I was right.

The rich creamy texture of the whipped mascarpone pairs perfectly with the sweet tart raspberries making this a great summertime raspberry dessert.

What is mascarpone you ask? Mascarpone is an Italian cream cheese. It has a higher fat content and more subtle flavor than cream cheese with a rich smooth texture. It's my favorite type of cream cheese to use for these types of desserts.

This raspberry dessert can be made in almost no time and has plenty of flavor between the fresh raspberries and mascarpone. Plus this dessert can be assembled in advance making it the perfect recipe for parties.

If you're checking out this dessert because you love raspberries and are looking for fresh raspberry recipes try my Raspberry White Chocolate Tart or my Raspberry Galette recipes.

Raspberry Fool Ingredients

This raspberry dessert is made with just 7 ingredients. Below is some information about the key ingredients.

• Fresh Raspberries: I recommend fresh in-season raspberries for this dessert. They should be sweet with a slight tartness. You can use frozen raspberries, but let them completely thaw before adding the sugar.
• Mascarpone Cheese: I recommend Bel Gioioso mascarpone. It has a smooth velvety texture that whips up perfectly. I tested this recipe with Trader Joe's brand and while perfectly fine as a spread on toast it easily overwhips and becomes grainy.
• Heavy Cream: For the best results use heavy whipping cream with at least 36% fat. Don't use light cream or whipping cream that comes in a canister.
• Powdered Sugar: I prefer powdered sugar when making whipped mascarpone because it dissolves so easily, but if you don't have powdered sugar you can use granulated sugar instead.
• Pure Vanilla Extract: Don't skip this ingredient. The vanilla extract adds a delicious flavor and aroma to the raspberries and the whipped mascarpone. In my opinion. it makes the raspberries taste sweeter.

Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.

How to Make Raspberry Fool

This is a simple dessert to make. The most important things to remember are not to overwhip the whipped mascarpone and to have fun making this dessert.

Step 1: Rinse off the raspberries (especially if you bought them from a farm stand) and pat them dry. Place them in a bowl, add the sugar, and smash them with a fork.

Step 2: Place the cream, mascarpone, powdered sugar, and vanilla extract in the bowl. Mix on low speed, then medium speed until soft peaks have barely begin to form.

Step 3: Add half the smashed raspberries to the whipped mascarpone and gently fold them in. Don't overmix, you want the raspberries to create streaks in the cream. Then fold in the remaining half.

Step 4: Assemble the raspberry fool dessert. Place a couple of teaspoons of the reserved raspberries on the bottom of the dessert container. Then add some of the raspberry and cream mixture on top of the raspberries. Repeat these steps once more, ending with the cream mixture on top.

Step 5: Chill the dessert for about an hour. It can be served immediately, but I think it tastes better cold and after the flavors have had a chance to meld.

Step 6: Top the raspberry fool with fresh raspberries and serve.

How to Store Raspberry Fool

For the best results store the assembled raspberry fool in the refrigerator 1-2 hours before serving. The whipped mascarpone will continue to set up and stiffen.

Leftover raspberry fool can be stored in the refrigerator in an airtight container for up to 2 days. You can use the leftovers as a topping for pancakes, waffles, or ice cream.

Helpful Tips for Making Raspberry Fool

Here are some things I have learned along the way to ensure you get the best results and have a great-tasting and beautiful dessert.

• Choose ripe, flavorful raspberries: Look for raspberries that are dark red, plump, and a delicious combination of sweet with a hint of tartness.
• Taste before using: The sweetness of your raspberries will vary, so taste them before adding sugar. Adjust the amount of sugar in the recipe accordingly.
• Whip cream to soft peaks: Overwhipped mascarpone will become grainy. Stop when you see soft peaks that gently droop at the tips.
• Chill before serving: Chilling enhances the flavors and firms up the dessert slightly.

If you make this easy and delicious raspberry fool please leave a rating and a comment below.

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Raspberry Fool with Whipped Mascarpone

5 from 6 votes

Prep Time: 15 minutes minutes

Assembling: 10 minutes minutes

Total Time: 25 minutes minutes

This easy, no-bake raspberry fool dessert is the next level version of raspberries and cream and it's the perfect summer dessert. Fresh raspberries are blended with a touch of sugar and folded into creamy mascarpone whipped cream for a light and refreshing treat.

Servings: 4

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Course: Dessert

Cuisine: English

Author: Cheryl Norris

Equipment

• ▢
  1 Electric Hand Mixer
• ▢
  2 Medium-sized mixing bowl
• ▢
  4 8-ounce dessert containers jars or ramekins

Ingredients

Raspberry Filling

• ▢ 3 cups (375 grams) fresh raspberries
• ▢ 1 teaspoon lemon juice
• ▢ 5 tablespoons (63 grams) granulated sugar
• ▢ 1 teaspoon pure vanilla extract

Mascarpone Whipped Cream

• ▢ 8 ounces (227 grams) mascarpone cold
• ▢ 1 cup (240 ml ) heavy cream, cold
• ▢ 5 tablespoons (38 grams) powdered sugar
• ▢ 1-1/2 teaspoons pure vanilla extract

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Instructions

• This raspberry fool recipe makes 4 servings if using 8-ounce containers. You can make smaller portions if other desserts are being served.

Raspberry Filling

• Place 3 cups of raspberries in a medium-sized bowl. Add the lemon juice and 4 tablespoons of sugar and use a fork to mash the raspberries with the sugar. Leave the raspberries in large pieces and kind of chunky. Taste the mixture and the additional 1 tablespoon of sugar if you want the raspberries sweeter. Stir the vanilla extract into the berries.
• You should have about 2-1/4 cups of raspberry filling. Remove 3/4 cup of the filling to a small bowl and reserve it for assembling the fool dessert. The remaining 1-1/2 cups will be combined with the mascarpone whipped cream.

Mascarpone Whipped Cream

• Place the mascarpone, heavy cream, powdered sugar, and vanilla extract in a large mixing bowl. With a handheld mixer, mix the ingredients on low speed until the mascarpone is combined with the heavy cream, but the mixture is still a little soupy.
• Increase the mixer speed to medium and mix until you start to see beater tracks in the cream and there are soft peaks. The mascarpone whipped cream will still be soft and appear a little soupy but that is okay because it continues to thicken as it sits.
• NOTE: If you accidentally over-whip the cream and it turns grainy after add another 1/4 cup of heavy cream and gently whisk it in with a hand whisk until it smooths back out again.

Assemble the Raspberry Fool

• Add half of the macerated raspberries (about 3/4 cup) to the whipped mascarpone and gently fold them into the cream. Add the remaining 3/4 cup and gently fold them in. Don’t completely mix them in, you want the raspberries to be streaked throughout the whipped mascarpone.
• Place a small amount (about 2 teaspoons) of the reserved raspberry filling in the bottom of the dessert container. Then add a layer of the raspberry and cream filling. Add another layer of the raspberry filling and then another layer of the raspberries and cream.
• Chill the dessert for 1 hour before serving. If making this dessert for a party, it can be made at the beginning of the day. The raspberry mascarpone filling will turn more pink as it slowly soaks up the raspberry filling.
• When ready to serve top them with fresh raspberries.

Storing Leftover Raspberry Fool

• Leftover raspberry fool can be stored in the refrigerator in an airtight container for up to 2 days. You can use the leftovers as a topping for pancakes, waffles, or ice cream.

Notes

Mascarpone: Mascarpone is an Italian cream cheese.  It has a higher fat content and a more subtle flavor than cream cheese.  I recommend the Bel Gioioso brand because of it's creamy texture and flavor.

Substitutions:  You can use frozen raspberries for this dessert.  Thaw them first, drain off the liquid, then add sugar until the desired level of sweetness is achieved.  If you don't have powdered sugar, use an equal amount of granulated sugar for the whipped mascarpone.

Serving the Dessert:  You can serve the dessert in a large bowl and allow each person to serve themselves a spoonful.

Nutrition

Calories: 696kcal | Carbohydrates: 61g | Protein: 8g | Fat: 48g | Saturated Fat: 30g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 124mg | Sodium: 50mg | Potassium: 328mg | Fiber: 12g | Sugar: 46g | Vitamin A: 1722IU | Vitamin C: 47mg | Calcium: 163mg | Iron: 1mg

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