Berry Fool

2 half pints raspberries
2 cups blueberries
1 Tbsp. raspberry liquor
¼ cup plus 1 Tbsp. granulated sugar
1 Tbsp. freshly squeezed lemon juice
1 tsp .lemon zest
2 cups whipping cream—sweetened to taste with confectioner’s sugar
12 Meringue cookies

In a Ziploc bag, marinate raspberries with 1 Tbsp. of the sugar and raspberry liquor reserving a dozen for garnish. In a small saucepan, over medium heat mix 1 ½ cups blueberries with ¼ cup of the sugar. Cook until boiling. Remove from heat and add remaining blueberries, lemon juice and lemon zest. Cool.

Whip cream with confectioner’s sugar. Divide cooled blueberry mixture between 8 parfait or tall wine glasses. Top with a dollop of whipped cream. Crumble meringue cookies onto the net layer. Spoon raspberries over meringue. Finish with remaining whipped cream. Garnish with reserved raspberries. Chill at least 2 hours.