• 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.