• Roasted Strawberries: Use this recipe to make the roasted strawberries. This recipe makes about 2 cups. Make the recipe the day before making the strawberry fool, so it has time to cool and chill.
• Place a medium size mixing bowl and the whisk attachment in the refrigerator for 15 minutes.
• Puree the roasted strawberries in a mini-food processor or place them in a bowl and mash them with a fork or potato masher. The strawberries should be a little chunky.
• Remove the mixing bowl from the refrigerator. Pour 1 cup of heavy cream into the bowl. Add 2 tablespoons of powdered sugar and the vanilla extract. With the hand held mixer, mix the cream on low speed for about 1 minute, then increase the speed to medium and mix until soft peaks form. Soft peaks are when you lift the beaters out of the cream, a peak forms, then folds over. If the peak stays straight up you have stiff peaks.
• Add 1 cup of the pureed strawberries to the whipped cream. Gently fold the berries into the cream. Make sure to scrape the bottom of the bowl as you fold the berries in. The berries should be streaked through the cream.

Assemble the Strawberry Fools

• Spoon a generous tablespoon of strawberry puree into the bottom of your dessert cup or glass. Gently spoon about 1/4 of the strawberry fool on top of the puree. Next add another tablespoon of puree on top of the strawberry fool filling.
• Store the strawberry fool in the refrigerator for one (1) hour before serving. When ready to serve the dessert combine the remaining 1/2 cup of heavy cream with 1 tablespoon of powdered sugar in a small bowl. With a handheld mixer, mix on low speed then medium speed until soft peaks form. Add a dollop of whipped cream to the top of each dessert, then top with some fresh strawberries. Sprinkle the chopped pistachios over the top of the dessert.

Storing Leftovers

• Leftover strawberry fool can be stored in the refrigerator for up to 2 days. Use the leftovers as a topping for pancakes, waffles, or ice cream.