Elegant Raspberry Fool

1. Prepare the Raspberry Compote

1. Set aside 8–10 of the prettiest raspberries for garnishing later.
2. Place the remaining raspberries, 2 tablespoons of powdered sugar, and the lemon juice into a small bowl or jug.
3. Crush the berries gently with a fork to release their juices while keeping some texture, or blend briefly with an immersion blender if you prefer a silky purée. Pass half of the mixture through a fine-mesh sieve into a small bowl to make a smooth topping sauce; leave the rest slightly chunky for folding through.

2. Whip the Cream Base

1. In a chilled mixing bowl, combine the cold heavy cream, Greek yogurt (or mascarpone), the remaining 1 tablespoon of powdered sugar, vanilla, and elderflower liqueur (if using).
2. Whip with a hand mixer or balloon whisk until soft, pillowy peaks form. Take care not to over-whip; the texture should remain luxurious and velvety.

3. Marble and Assemble

1. Spoon the textured raspberry compote into the whipped cream.
2. Gently fold with a rubber spatula 2 or 3 times only, creating dramatic pink and white swirls without fully blending the colors.
3. Divide the marbled cream evenly between 4 elegant stemmed cocktail glasses or crystal dessert coupes.

4. Garnish and Serve

1. Drizzle the reserved smooth raspberry sauce over the top of each dessert.
2. Top each glass with the reserved fresh raspberries and a small mint leaf.
3. Serve immediately with crisp shortbread or almond tuiles tucked into the side for dipping, or chill in the refrigerator for up to 2 hours before serving.