Raspberry Fool

Whip the cream with the powdered sugar until soft peaks form. Mash the raspberries with a fork until all the liquid and fruit are mashed together. Spoon half the fruit into the cream and fold once or twice with a rubber spatula; do not overmix! Add half of the remaining fruit and fold once or twice. If you want more fruit, add the rest; if not, use remaining fruit puree as a garnish on top. Serve in pretty glasses with crumbed cookies on top!