Indulge in one of summer’s easiest yet most elegant desserts—Raspberry Fool with Whipped Mascarpone. This simple no-bake treat combines the tart brightness of fresh raspberries with the velvety richness of mascarpone cream. In this article, we’ll walk you through the full recipe, including variations, storage tips, serving ideas, and helpful tricks for foolproof success.
Looking for inspiration? Try this Raspberry Mousse that pairs perfectly with this dessert for a raspberry-themed dinner finale.
Ingredients You’ll Need
This dessert uses just a few key ingredients, each contributing to a beautifully layered result.
| Ingredient | Quantity | Notes |
|---|---|---|
| Fresh raspberries | 3 cups (375g) | Use ripe, plump berries for best results |
| Lemon juice | 1 tsp | Enhances tartness and freshness |
| Granulated sugar | 5 tbsp | Adjust to taste depending on berry sweetness |
| Mascarpone | 8 oz (227g) | Cold and smooth; BelGioioso recommended |
| Heavy cream | 1 cup (240 ml) | Minimum 36% fat, cold |
| Powdered sugar | 5 tbsp | Dissolves smoothly into cream |
| Vanilla extract | 2.5 tsp | Adds depth and balances tart berries |
Step-by-Step Instructions
1. Prep the Raspberry Filling
- Gently rinse and dry the raspberries.
- Add lemon juice and 4 tbsp of sugar.
- Mash with a fork until chunky but juicy.
- Taste and add 1 tbsp sugar if needed.
- Stir in 1 tsp vanilla extract.
Don’t miss our raspberry cookies for another tangy treat using leftover berries.
2. Whip the Mascarpone Cream
- In a bowl, add mascarpone, cream, powdered sugar, and 1.5 tsp vanilla.
- Mix on low, then medium until soft peaks form.
- Stop immediately when soft tracks appear.
- If overwhipped, gently mix in 1/4 cup of cold cream.
3. Combine Raspberry and Cream
- Fold in half the raspberry mixture gently.
- Add the rest and fold again—don’t overmix to keep swirls visible.
Assembly Tips
- Add 2 tsp of reserved raspberry mix to jar bottoms.
- Spoon in mascarpone-raspberry mix.
- Repeat layers, ending with cream mix.
- Chill for 1 hour before serving.
Serving Ideas
Top with:
- Fresh raspberries
- Crushed graham crackers
- A mint leaf for color
Check out this pistachio-french-toast-sticks recipe for an epic brunch pairing with leftover mascarpone.
Storage and Make-Ahead Tips
- Refrigerate for up to 2 days in airtight containers.
- Avoid freezing—the mascarpone texture may turn grainy.
- Use leftovers to top pancakes, waffles, or ice cream.
Why This Recipe Works
The Mascarpone Factor
Unlike plain whipped cream, mascarpone adds:
- Stability
- Depth
- Velvety texture
Raspberry Swirls
Folding, not mixing, keeps the cream streaked—not pink—until the last bite.
Substitutions & Variations
| Substitute | Swap For | Notes |
|---|---|---|
| Frozen raspberries | Fresh berries | Thaw first, drain excess liquid |
| Granulated sugar | Powdered sugar | Works for the whipped cream too |
| Chambord (raspberry liqueur) | Lemon juice | Adds richness and complexity |
Conclusion
Raspberry Fool with Whipped Mascarpone is the kind of dessert that looks elegant, tastes gourmet, and yet requires zero baking. Whether you’re throwing a dinner party or cooling down on a hot afternoon, it checks every box. For a playful spin, experiment with other berries or swirl in a fruit curd.
Discover great ideas like this creamy lemon mousse to keep your dessert game strong.