400g raspberries, reserving
a few for decoration, washed
1tbsp lemon juice
125g golden caster sugar
2 large egg whites
400ml crème fraîche
150g natural yoghurt
In a medium-sized bowl, mix the raspberries, lemon juice and 25g caster sugar. Stir lightly with a wooden spoon, crushing the fruit just enough to release some of the juices, but keeping some of the raspberries whole. Set aside for 10 minutes.
While the fruit is soaking, whisk the egg whites, using an electric or balloon whisk, until stiff peaks form. Gradually whisk in 100g caster sugar, one tablespoon at a time, until thick and glossy.
Spoon the crème fraîche and yoghurt into the fruit. Then, using a metal spoon, fold in the egg whites, leaving the mixture roughly marbled. Divide between six serving glasses and chill until firm, for up to two hours. Then sprinkle the extra berries over the fool and serve immediately.
Mark Price is managing director of Waitrose (email@example.com)