Raspberry Fool

Serves 4



1 1/2 pints raspberries

1/4 cup rum

1/2 teaspoon vanilla extract

1 teaspoon powdered sugar

1 cup heavy whipping cream



Mash berries with a fork, add rum and marinate for at least 1 hour, or overnight.

Whip vanilla extract, powdered sugar and whipping cream until soft peaks form.

Fold macerated berries into whipped cream until mixture is a uniform light red color.

Portion into glasses and serve with shortbread cookies.