Top | Rustic Fruit Desserts
(recipe, Cory Schreiber & Julie Richardson)
This recipe calls for mascarpone, which is a triple-cream cheese (although some swear it is not a cheese at all, just cream with a culture added to create a dairy product that resembles crème fraîche). Many people think of mascarpone only as an ingredient in the Italian dessert tiramisu, but it is great for any creamy dessert, as it is slightly sweet and very smooth. Mascarpone is available in the dairy aisle of most well-stocked grocery stores or at specialty cheese shops. Buy the creamiest version available. Fresh raspberries are a must for this recipe.
- 1 dry quart (4 cups) raspberries
- ½ cup plus 3 Tbsp. (3½ oz. plus 1¼ oz.) granulated sugar
- Pinch of fine sea salt
- ¼ cup raspberry or orange liqueur, or 2 Tbsp. pure vanilla extract
- 1 cup (9 oz.) cold mascarpone
- 2 cups cold heavy cream
- ½ tsp. ground cinnamon
- Mix 3½ cups of the raspberries, ½ cup of the sugar, the salt, and the liqueur together in a bowl. Use a pastry blender or a fork to mash the berries. Let sit for 20 minutes to draw out some of the juices. Strain half of the berries back into the bowl through a fine-mesh sieve and discard the seeds.
- Place a mixing bowl or the bowl of a stand mixer into the freezer for 5 minutes, then put the mascarpone, cream, cinnamon, and the 3 tablespoons sugar in the bowl and mix on low speed using a handheld mixer with beaters or a stand mixer with the whisk attachment. Once the mixture has come together, gradually increase the speed to high and whip just until soft peaks form.
- Fold in the raspberry mixture just until combined. Do not worry about incorporating it completely; a few streaks of cream are just fine. Distribute the fool between 8 serving cups and chill for 30 minutes. Garnish with the remaining ½ cup raspberries just before serving.
This fool is best served the day it is made. Covered with plastic wrap and stored in the refrigerator, any leftovers will keep for an additional day, but the fool with not look as pretty.