Elegant Raspberry Fool with Pound Cake and Honey Drizzle

In a medium bowl, combine raspberries and granulated sugar. Mash the raspberries slightly with a fork or potato masher until juicy and well combined. Set aside.

In a separate bowl, whip the heavy cream with vanilla extract until stiff peaks form.

Gently fold the whipped cream into the raspberry mixture until well combined, creating a marbled effect. Refrigerate until ready to serve.

For the caramelized honey, heat honey and butter in a small saucepan over medium heat. Stir continuously until the mixture begins to bubble and turns golden brown, about 5-7 minutes. Remove from heat and let cool slightly.

To serve, layer slices of pound cake with spoonfuls of raspberry fool on serving plates. Drizzle with caramelized honey.

Garnish with fresh mint leaves.

Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes