Strawberry-Raspberry Fools

Ingredients

• 1 cup chilled heavy cream
• 1 Tbsp. sugar
• 1 tsp. vanilla extract
• Small pinch of kosher salt
• 1 lb. raspberries and/or strawberries, halved, quartered if large
• ¼ cup sugar
• Small pinch of kosher salt

Steps

Whipped Cream

1. With your largest, widest whisk, beat the cream, sugar, vanilla and salt in a large chilled bowl until soft peaks form. This takes 3–6 minutes, depending on how many breaks you take.
2. The whipped cream can be made 2 hours ahead. Cover and chill, then whisk once or twice just before serving to refluff, without overwhipping.

Macerated Berries

1. In a medium bowl, combine the berries, sugar and salt. Let stand for at least 15 minutes, tossing occasionally, until juicy.
2. Gently fold the berries into the whipped cream until streaky and barely combined; one or two strokes should be enough. Scoop into small glasses.
3. The berries can be macerated 2 hours ahead and left at room temperature.