Ever need a dessert that’s zero stress but 100% swoon-worthy? Raspberry Fool is your answer. It’s creamy, dreamy, and bursting with fresh berries—and you can throw it together in about five minutes flat. This is the kind of dessert that gets devoured at garden parties, date nights, or when you want to impress with something deceptively simple.
Think: whipped cream meets tangy raspberry sauce, all swirled together in pretty glasses. It’s sweet, tart, cloud-like, and light as air.
If you love low-effort gems like my Strawberry Shortcake Trifles or Lemon Curd Yogurt Parfaits, you’ll adore this.
🍽️ Ingredients
For the Raspberry Swirl:
- 2 cups fresh raspberries (or frozen, thawed)
- 3 tablespoons granulated sugar
- 1 teaspoon lemon juice
For the Cream:
- 1 cup heavy whipping cream
- 1 tablespoon powdered sugar
- 1/2 teaspoon vanilla extract
🥄 Instructions
1. Make the raspberry swirl: In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat, stirring and mashing until saucy (about 3-4 minutes). Let cool, then press through a sieve for a smoother sauce (optional).
2. Whip the cream: In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla until soft peaks form.
3. Layer it up: In 4 small glasses, dollop in whipped cream and drizzle raspberry sauce in layers. Gently swirl with a skewer or spoon handle for a marbled look.
4. Chill (or not!): Serve immediately, or refrigerate up to 2 hours for a colder, slightly thicker treat.
🎉 Serving Tips
- Serve in stemmed glasses or vintage teacups for a charming presentation.
- Garnish with mint leaves, whole raspberries, or a dusting of powdered sugar.
- Perfect on dessert boards or layered into mini mason jars for picnic treats.
🧁 Creative Variations
- Fold in crushed meringue for a raspberry Eton Mess twist.
- Add a splash of Chambord or limoncello to the sauce for grown-up flair.
- Layer with crushed shortbread cookies for texture.
🛍️ Storage Info
- Store covered in the fridge for up to 2 days.
- Not freezer-friendly (the cream won’t hold).
Raspberry Fool
Ingredients
For the Raspberry Swirl:
- 2 cups fresh raspberries or frozen, thawed
- 3 tablespoons granulated sugar
- 1 teaspoon lemon juice
For the Cream:
- 1 cup heavy whipping cream
- 1 tablespoon powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Make the raspberry swirl: In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat, stirring and mashing until saucy (about 3-4 minutes). Let cool, then press through a sieve for a smoother sauce (optional).
- Whip the cream: In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla until soft peaks form.
- Layer it up: In 4 small glasses, dollop in whipped cream and drizzle raspberry sauce in layers. Gently swirl with a skewer or spoon handle for a marbled look.
- Chill (or not!): Serve immediately, or refrigerate up to 2 hours for a colder, slightly thicker treat.
Notes
- Swap in strawberries, blackberries, or even a mango puree.
- Want it dairy-free? Use coconut whipped topping!
Let me know if you make it—tag me on Pinterest or Instagram, I’d love to see your twist!
