Quick Raspberry Fool

This recipe does need to be made the same day as you will eat it, as left any longer it separates, but it is very quick to throw together, and tastes utterly delicious. Serves 4-6:

• 250g fresh or frozen (defrost in a sieve over a bowl) raspberries
• 250g mascarpone
• 125g crème fraiche
• 3tbsp raspberry liqueur (framboise) or juice from the defrosted raspberries if preferred
• 4tbsp icing sugar

Beat together the mascarpone, crème fraiche, and icing sugar. Carefully stir in the raspberries with the liqueur and/or a little raspberry juice until they are just mixed but not too mushy. You should end up with a light fool that has a raspberry ripple look!

Spoon into individual dishes or a single glass dish and keep in the fridge until ready. Serve with some dessert biscuits such as langue du chat or amaretti.