Strawberry Mascarpone Fool

This dessert is deceptively simple to make but looks fabulous as you bring it to the table. Did I mention it tastes wonderful? Desserts called “fools” originated in Great Britain, consisting of macerated fruit layered with rich whipped or clotted cream.

For the berries:

1 1⁄2 lbs strawberries berries (about 2 pints)
2 T confectioners sugar (more or less as necessary)
1 T white balsamic vinegar

For the whipped mascarpone cream:

1 1⁄2 c cold heavy whipping cream
1 c (8oz) mascarpone cheese, room temperature
2-3 T confectioners sugar
1 t vanilla bean paste (or vanilla extract)
Mint sprigs, for garnish

Slice the strawberries and place in a medium bowl. Add the sugar and balsamic vinegar and stir to combine. Set aside to macerate for at least 30 minutes.

Remove 2 cups of the sliced berries (without juice) and set aside. Add remaining berries and juice to a food processor with the mascarpone cheese. Process to combine, scraping down the sides of the bowl several times.

To whip the cream, beat the heavy cream in the bowl of an electric mixer using the whisk attachment (or by hand with a large whisk) until frothy. Add in the confectioners sugar and vanilla. Continue to beat until the cream is soft and pillowy, don’t overbeat. Gently fold the strawberry-mascarpone mixture into the whipped cream.

Assemble the individual fools in clear wine glasses, parfait coups, or martini glasses. Begin layering with some whipped berry cream in the bottom, then a layer of macerated berries, a layer of cream, a layer of berries, and finish with a dollop of whipped cream on top. Add a couple of berries for garnish and a mint sprig top. Refrigerate if not serving right away but best served the same day.