Fresh berry fool

Put the raspberries, quartered strawberries and broken-up blackberries in a bowl with lemon zest, a little lemon juice and a little sugar; mix to macerate.

Cover and refrigerate at least an hour, until the berries slump in syrupy juice (room temperature is faster).

Crumble the shortbread cookies.

In a cold bowl, whisk the cold cream with the creme fraiche, sugar and vanilla to soft peaks with sharp lines; underwhipped it turns to soup, overwhipped it turns greasy.

Layer cookie crumbs, macerated fruit with its juice and whipped cream in glasses, repeating until full and finishing with crumbs and a few drips of juice.