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Easy Raspberry Fool Recipe (No Cooking Required)

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Looking for a sweet, tart, and creamy treat to enjoy in the summer sun? My easy raspberry fool recipe gives you everything you need to conjure up a British classic from home in no time at all.

Fruit fools have been made in the UK for centuries, and they are so simple to make. When made with in-season summer raspberries, at their sweetest and most floral, this is a dessert that oozes elegance despite only needing a handful of ingredients and no cooking at all.

Raspberry Fool in a dessert glass

Raspberry Fool Recipe

Raspberry Fool in a dessert glass

What is a Fruit Fool?

With records of the dish dating back to 15th century England, it shouldn’t come as a surprise that this beloved British dessert continues to be popular to this day.

Traditionally, a fruit fool (from the French verb “fouler,’ which means ‘to crush’) involves stewing fruit with sugar, mashing it and passing it through a fine-mesh sieve, cooling it down, and finally folding it into custard. The original recipe was done with gooseberries.

Variations

Modern-day recipes generally use whipped cream instead of custard and feature a variety of fruit and berries. Some of the most popular ones include fruit fools made with raspberries, strawberries, blackberries, and apples, while some are even made with vegetables like rhubarb.

Additionally, many of the recipes no longer cook the fruits unless necessary for the texture. This would include the likes of, say, apples, where stewing the apples makes them softer and hence easier to fold. This is also the case when rhubarb is used.

Today, however, no cooking is required because we’re going to make my fruit fool with tart, sweet, and fresh raspberries. I hope you’re ready for some juicy, creamy goodness by the spoonful!

Ingredients

To get started with my raspberry fool recipe, you’ll need the following ingredients (to make about 4 servings):

Raspberry Fool ingredients on a board
  • Raspberries – 2 cups (8.8 oz or 250 grams) fresh raspberries, plus 8 raspberries for garnishing
  • Sugar – 1/4 cup granulated sugar (or to taste, see notes)
  • Lemon Juice – 1 tsp lemon juice
  • Vanilla – 1 tsp vanilla
  • Heavy Cream/Double Cream – 1 cup heavy cream/double cream
  • Shortbread Fingers/Cookies (optional, to serve with) – 4 shortbread fingers/cookies or any crumbly cookie for texture

Ingredient Notes

Sugar – The amount of sugar you use depends on how sweet your raspberries are and how sweet you prefer your desserts. I would say if you prefer sweeter desserts, use 1/3 cup of sugar instead of 1/4 cup.

Step-by-Step Instructions

Step 1 – Add the 2 cups of raspberries, sugar, lemon juice, and vanilla to a bowl and mash everything with a fork. Set it aside (covered) in the fridge for 10-15 minutes.

Raspberries, sugar, lemon juice, and vanilla (in a bowl).
Mashing the raspberries.

Step 2 – To a cold bowl, add the cold heavy cream (or double cream), and whip either with a hand mixer or a whisk until you get soft peaks.

Whipping the cream
Whipped cream

Step 3 – Fold the mashed raspberries and the cream together gently, leaving swirls (not mixing until well combined).

mixing the raspberries with the whipped cream
raspberries mixed in with the cream

Step 4 – Serve either in individual glasses or in a large serving bowl with fresh raspberries on top and, optionally, shortbread fingers or cookies.

Placing the raspberry fool in a dessert glass
Raspberry fool in a dessert glass with fresh raspberries on top

I used Scottish shortbread fingers as that’s what we had on hand, but any crumbly cookie will do to give the dessert a bit of texture. You could also crumble the cookie on top of the dessert.

Raspberry fool in a dessert glass with fresh raspberries and a shortbread cookie on top

It’s almost like a cheesecake texture when you get a spoonful of creamy raspberry fool and some crumbly shortbread.

This is such a simple yet classy dessert to serve, not only in the summer but any time of year. Have fun with it, and let me know in the comments what you thought and whether you tried making it with other types of fruit (like this strawberry fool).

Raspberry fool

Recipe Card

Yield: 4

Raspberry Fool

Raspberry Fool
Prep Time 15 minutes
Total Time 15 minutes

Ingredients

  • 2 cups (8.8 oz or 250 grams) fresh raspberries, plus 8 raspberries for garnishing
  • 1/4 cup granulated sugar (or to taste; see note 1)
  • 1 tsp lemon juice
  • 1 tsp vanilla
  • 1 cup heavy cream/double cream
  • 4 shortbread fingers/cookies or any crumbly cookie for texture (optional)

Instructions

  1. Add the 2 cups of raspberries, sugar, lemon juice, and vanilla to a bowl and mash everything with a fork. Set it aside (covered) in the fridge for 10-15 minutes.
  2. To a cold bowl, add the cold heavy cream (or double cream), and whip either with a hand mixer or a whisk until you get soft peaks.
  3. Fold the mashed raspberries and the cream together gently, leaving swirls (not mixing until well combined).
  4. Serve either in individual glasses or in a large serving bowl with fresh raspberries on top and, optionally, shortbread fingers or cookies. I used Scottish shortbread fingers as that’s what we had on hand, but any crumbly cookie will do to give the dessert a bit of texture. You could also crumble the cookie on top of the dessert.

Notes

Note 1: Sugar: The amount of sugar you use depends on how sweet your raspberries are and how sweet you prefer your desserts. I would say if you prefer sweeter desserts, use 1/3 cup of sugar instead of 1/4 cup.

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Need an easy, fruity summer dessert recipe to whip up for your guests with ease? Keep my raspberry fool recipe for safekeeping by saving it to one of your boards.

Raspberry Fool

Authors

  • Doina Johnson is a recipe developer and writer. Doina has been cooking for most of her life, and her style draws from many different influences. She cooked with her mother and grandma growing up in Eastern Europe, before adding modern, western influences to her style when living in the United States for about a decade. Then, she traveled full-time for several years, trying food in Europe, Asia, and South America, and bringing those influences into her own cooking. She strives to introduce passionate homecooks to world cuisine, generally by trying the food herself abroad and then recreating it at home and, at times, enlisting the help of local foodies and chefs.

  • Hey there! We are Dale and Doina, the founders of Nomad Paradise. We traveled full-time for over three years, and while we now have a home base in the U.K., continue to take trips abroad to visit new places and try new cuisines and foods. Our food guides are curated with the guidance of local foodies, and their contribution is indicated under each article. We also cook the foods we try abroad, and you can discover how to make them in our 'recipes from around the world' category.

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