Blackberry and Lemon Fool

Method

1. Place the blackberries in a saucepan with the caster sugar. Cook over medium heat for 5-7 minutes until the blackberries are soft and have released their juices. Mash with a fork and then push through a sieve to remove the seeds. Allow to cool.
2. In a large bowl, whisk the double cream until it forms soft peaks. In another bowl, mix the mascarpone cheese with the vanilla extract and lemon juice until smooth.
3. Fold the lemon mascarpone mixture into the whipped cream until well combined. Gently fold in the blackberry puree, creating a marbled effect.
4. Divide the fool between serving glasses or bowls. Chill in the refrigerator for at least 1 hour before serving.
5. Garnish with extra blackberries and lemon zest before serving.