Raspberry and Strawberry Fool

Raspberry and Strawberry Fool

Add 2 tbsp. of mascarpone to the cream mixture to add extra depth..
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Course Dessert
Cuisine baking


  • 200 g raspberries
  • 200 g strawberries + extra to decorate
  • 50 g caster sugar
  • 1 lemon juice
  • 200 ml cream
  • 1 tsp vanilla extract
  • 1 tbsp icing sugar


  • Place the berries, sugar and lemon juice into a saucepan and bring to the boil. Reduce the heat and simmer for 2-5 minutes or until the compote has softened. Remove from the heat and set aside to cool.
  • In a small bowl, whip the cream to a soft stage and add some extra vanilla extract and icing sugar if desired.
  • Add the compote to the whipped cream and stir until fully combined.
  • Transfer into serving cups and place in the fridge to set for 15 -30 minutes.
  • Serve cold within a day.

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