Place the sugar and 1 cup of raspberries in a saucepan over medium heat. Stir to dissolve the sugar and to allow the berries to bleed. Take the raspberries off the heat and add the last cup of raspberries, squashing them lightly with a fork.

Place in a bowl, cover and allow to cool or refrigerate until needed.

Add the Vanilla Paste to the cream and whip to a stiff peak. Very gently fold the berries into the cream so that you end up with swirls of pink berries contrasting with the white of the cream. Spoon the fool into beautiful glasses and top with more raspberry puree.

Tip: For a lighter, healthier version, you can decrease the cream and gently stir some plain yoghurt into the whipped cream.