2cupsfresh blackberriesfrozen or fresh blackberries (if using canned, this is about 2 - 15 oz. cans)
1 -2 Tbsp.sugar
2 ½Tbsp.Chambord OR 1 tsp. vanilla
1cupheavy whipping cream
2Tbsp.sugar or to taste
4sprigsfresh mint for garnishoptional
Add 1 ¾ cups fresh blackberries to a bowl. Using a spoon or potato masher, crush the blackberries. Alternatively, you can use a food processor or blender to mash/puree the blackberries.
Stir in the Chambord or vanilla and the 2 Tbsp. sugar if desired.
In the bowl of a large mixer, whip the cream until soft peaks form. Sprinkle in the sugar and whip until stiff peaks form.
Place a large poonful of the fresh berries in the bottom of 4 small dessert bowls, glasses or goblets. Using a spoon, add a layer of whipped cream. Add another layer of berries. Top with another layer of whipped cream.
Swirl the berries and whipped cream by pulling knife through the berries and cream.
Garnish with the remaining blackberries and sprigs of fresh mint, if desired.
You can substitute another fresh berries like strawberries, raspberries or blueberries for the blackberries. Cooked rhubarb can also be used - and it's delicious!
I used granulated sugar to sweeten the whipped cream but you could also use honey or golden syrup. Use the same amount of honey or syrup as sugar to sweeten the whipped cream.
Other liqueurs you could use instead of chambord include Grand Marnier or Port.
The fools can be made up to 2 hours ahead and stored, covered, in the refrigerator.