Blackberry Fool

From the book "A Fine Dessert Four Centuries, Four Families, One Delicious Treat" by Emily Jenkins and Sophie Blackall.

2-1/2 cups fresh blackberries
1/2 cup sugar (keep divided into 1/4 and 1/4)
1 tsp vanilla
1-1/2 cups heavy cream

Mash berries with potato masher or food processor.

Press berries through sieve to remove the seeds.

Sprinkle the fruit with 1/4 cup sugar. Stir.

In a separate bowl, mix together the remaining 1/4 cup sugar, vanilla and cream.
Using a whisk or whatever kind of beater you have, whip the mixture until it makes soft peaks, but not stiff ones.

Fold the sugared berries into the whipped cream. Taste it to see if it's sweet enough.
Add more sugar if you need it. There should be streaks of white and purple.

Refrigerate for 3 hours or more.

Eat! And don't forget to lick the bowl.