- 1/2 pint raspberries (6 ounces)
- 3 to 4 tablespoons sugar, preferably superfine
- 1 cup heavy cream, chilled
How to make this recipe
In a bowl, using a fork, crush the raspberries with 2 to 3 tablespoons of the sugar. Whip the cream with the remaining 1 tablespoon sugar until stiff peaks form. Gently fold in the crushed berries; leave some streaks. Cover the fool and refrigerate until serving time.