Blackberry & Lemon Fool Recipe

In a medium saucepan, combine the blackberries, sugar, lemon zest, and lemon juice. Cook over medium heat until the blackberries release their juices and become tender, about 5 minutes. Remove from heat and let cool.

In a mixing bowl, whip the heavy cream until soft peaks form. Add the powdered sugar and vanilla extract and continue to whip until stiff peaks form.

Gently fold the cooled blackberry mixture into the whipped cream, leaving some streaks for a marbled effect.

Divide the blackberry and lemon fool among four serving dishes. Chill in the refrigerator for at least 1 hour before serving.

Garnish with additional fresh blackberries and a sprinkle of lemon zest if desired. Serve and enjoy!