Combine the red and blue food coloring with your almond paste in a bowl using the back of a metal spoon. It should end up a nice light purple when you're done. Add a little more paste if it is too dark.
Separate the almond paste into small marble-sized balls and then roll them in your hands to shape them more like an oval. Place on wax paper Space them out as you will be pressing them down flat.
Place another piece of wax paper on top of the almond paste balls and gently press each one down flat. Try to maintain the oval shape as you flatten them. You want them about a centimeter in thickness.
Pick up and carefully pinch the center of each oval, creating the center of the flower. Don't fold it over, but just mold it to look a bit puckered. This will give you a bit of a stem on the back.
Using a clean scissor, cut petals into the flower. You will make one cut down the center of the top oval and two cuts to the bottom side of the oval, creating 5 petals total.
Gently round the sharp corners of the petals and place into the refrigerator to harden a bit. Place them on a wax paper with the top of the flower facing down, stem pointing up. Repeat for the rest of the flowers.
Mix the mascarpone by hand or with a mixer just until it has softened up.
In a separate bowl, beat the heavy whipping cream and sugar together with an electric mixer just until it is looking fluffy. You want smooth texture so don't mix too much.
Fold the mascarpone into the whipped cream, transfer into your serving dish or small individual cups and pop into the refrigerator to firm up a bit.
When you are ready to serve, place the violets all over the top of the creamy cloud of your fool.