Prepare the blackberries. This can be done a couple days in advance. Add the blackberries to a small saucepan. Reserve a handful for garnishing. Add in remaining blackberries ingredients. Over medium-high heat, bring to a simmer. Cook for about 10 minutes, breaking down the berries with the back of a fork. The mixture is ready when a slight thickening is evident. Remove the contents into a bowl. If serving immediately, place bowl in an ice bath for about 10 minutes or until cooled. Stir occasionally. If serving later, store in the fridge to chill. Taste, and add additional maple syrup, if desired.

Meanwhile, make the whipped cream. In a stand mixer fitted with a whisk attachment, add the heavy cream and beat on high until medium-stiff peaks. Add in the yogurt and maple syrup. Beat again until medium-stiff peaks. Taste, and add more maple syrup if desired.

Assemble the Fool. In 4 small drinking cups, small glass jars, or small bowls, add a layer of the cooled blackberries. Top with whipped cream. And repeat. Store covered in the fridge until serving. Just before serving, garnish with torn or chopped mint. It’s a necessary flavor in this dessert. Optionally, sprinkle with sweetened lemon panko or crushed lemon wafer cookies for a light crunch.