Raspberry Fool for 6 Servings

Instructions:

1. Place the raspberries and granulated sugar in a small bowl. Mash them with a fork until broken down. Press the mixture through a fine-mesh sieve into a bowl, discarding the seeds, and stir in the lemon juice.
2. Pour the chilled heavy cream, powdered sugar, and vanilla extract into a chilled bowl. Beat on medium-high speed until the cream reaches stiff peaks.
3. Gently spoon the raspberry puree over the whipped cream. Using a rubber spatula, use a cut and fold motion—slice through the center and fold the cream over the berries until marbled ribbons form.
4. Chill the dessert in the refrigerator for 2 hours before serving.