Directions

1. 01

   In a large bowl, toss the berries with 3 tablespoons of the sugar and ¼ teaspoon each salt and pepper. Let stand for 30 minutes, stirring occasionally. Using a slotted spoon, transfer about one-quarter of the berries to a small bowl; reserve for garnish. Using a potato masher, mash the remaining berries until only a few chunks remain. Pour the berries into a fine-mesh strainer set over a medium bowl. In the now-empty large bowl, combine the cream, yogurt, vanilla, remaining 2 tablespoons sugar and a pinch of salt. Using a hand mixer or whisk, whip to soft peaks. Fold the mashed berries into the cream; reserve the juices in the bowl. Divide the cream mixture among 4 serving glasses, then top with the reserved unmashed berries. Refrigerate uncovered for 30 to 60 minutes. Drizzle the reserved juices over the fools and sprinkle with the amaretti.