This dessert is so utterly easy, you won't believe it. It would also be divine by replacing the berries with fresh mangos or peaches. And adding a 1/4 teaspoon of vanilla extract or almond extract would add a new dimension of flavor to it, but that's entirely up to you. The simplicity of this dessert is what makes it special.
2 to 3
raspberries or blackberries
plus 1 tablespoon sugar for the cream, and more if needed, divided
heavy whipping cream
preferably not ultra-pasteurized
Purée about one-third of the berries in a blender with 1/4 cup powdered sugar. Then force the purée through a sieve to remove seeds. Taste. The purée should be quite sweet, but if it is not, add a little more sugar.
Toss the remaining berries with 1/4 cup powdered sugar.
Using a hand held mixer, a standing mixer or, for the daring and determined, a whisk, beat the cream, 1 tablespoon sugar and a pinch of salt until it holds soft peaks.
Beat in the purée, then carefully fold in the sugared berries. Taste and add more sugar if necessary. Serve immediately (in a martini glass) or refrigerate for up to an hour. Any leftover fool will keep in the fridge for up to two days.