Raspberry Fool

18 oz raspberries (about 4½ cups)
½ cup + 2 Tbsp. sugar
2 Tbsp. raspberry liqueur (optional)
1 pint heavy whipping cream

In a medium bowl, mash with a fork 12 oz. raspberries (about 3 cups), 2 Tbsp. sugar, and the liqueur, if using. Set aside.

In a large bowl, whip cream with remaining sugar using a mixer or whisk until firm peaks form. With a spatula, fold in raspberry-liqueur mixture. Divide fool among 8 glasses or bowls and top with remaining fresh raspberries.

Serve immediately or cover and chill for up to 2 hours.

Cook's Note: Frozen berries are fine here: Use 12 oz. berries and garnish with fresh mint leaves instead of fresh berries.