Description
Raspberry Fool with Whipped Mascarpone is a delightful, creamy dessert made with fresh raspberries and whipped mascarpone cream. It’s a perfect treat for any occasion!
Ingredients
Scale
- 3 cups (375 grams) fresh raspberries
- 1 teaspoon lemon juice
- 5 tablespoons (63 grams) granulated sugar
- 1 teaspoon pure vanilla extract
- 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
Instructions
- In a medium-sized bowl, combine 3 cups of raspberries, lemon juice, and 4 tablespoons of sugar. Mash with a fork, leaving some large pieces. Adjust sweetness by adding more sugar if desired. Stir in vanilla extract.
- Reserve 3/4 cup of the raspberry mixture for assembly. Combine the remaining mixture with 1-1/2 cups of the raspberry filling.
- In a large mixing bowl, combine mascarpone, heavy cream, powdered sugar, and vanilla extract. Mix on low speed until combined.
- Increase mixer speed to medium and mix until soft peaks form. Avoid over-whipping.
- Gently fold half of the raspberry mixture into the whipped mascarpone. Add remaining raspberries and fold gently.
- In dessert containers, layer a small amount of reserved raspberry filling, then a layer of raspberry and cream filling, repeat with remaining layers.
- Chill for 1 hour before serving. Top with fresh raspberries when ready to serve.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Leftover raspberry fool can be used as a topping for pancakes, waffles, or ice cream.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 24g
- Sodium: 50mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 80mg