Easy Blackberry Fool with Crumbled Shortbread

Preheat your oven to 350°F (175°C). Place the shortbread cookies onto a baking sheet and bake for approximately 10-15 minutes until lightly golden brown and slightly toasted. Be careful not to burn them. Remove from oven and let cool completely.

While the shortbread cools, prepare the blackberries. Place half of the blackberries in a saucepan with the sugar and lemon juice. Cook over medium heat for 5-7 minutes, until the blackberries have softened and released their juices. Use a fork to lightly crush them.

Remove from heat and let the blackberry mixture cool slightly. Then, press it through a fine-mesh sieve to remove the seeds (optional, but recommended for a smoother texture).

In a large bowl, whip the heavy cream until soft peaks form. Gently fold in the Greek yogurt and the cooled blackberry puree.

Lightly crush the cooled shortbread cookies into coarse crumbs. Reserve some for topping.

To assemble the fools, layer the blackberry cream mixture and the crumbled shortbread in serving glasses or bowls. Start with a layer of blackberry cream, then sprinkle with shortbread crumbs, and repeat. Top with extra fresh blackberries and more shortbread crumbs for garnish.

Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.