Red Berry Fool

Set aside two of the strawberries, removing the stems from the rest and quartering them. Place the quartered strawberries in a bowl along with the raspberries and tenderise them a little using the back of a fork, to release their natural juices.

In a separate mixing bowl, combine the crème fraiche, fromage frais and icing sugar. You can use a whisk for this, but don’t expect the mixture to whip into peaks – it should stay more or less yoghurt-like in consistency. Fold the muddled strawberries and raspberries into the cream mix and spoon into two large wine glasses (the glasses should hold at least 450 ml).

Crush the amaretti biscuits and sprinkle the broken pieces over the top of the mixture in each glass. Take the two remaining strawberries (stems still attached), and slit each one from the bottom tip to the stalk end (without slicing all the way through). Garnish each glass by slipping a partially sliced strawberry over the rim. Refrigerate for 10 minutes before serving. Use long teaspoons when devouring to ensure you get to the bottom of the glass.