I’m not sure if this is our family’s worst habit or our best one, but we tend to treat ourselves to something sweet after dinner at our house pretty much every night. Sometimes it’s a full-on dessert (I always have balls of this dough in the freezer that can be baked off one by one) and sometimes it’s a small piece of chocolate or a popsicle, but when I’m in a pinch, I’ve always got berries and whipped cream on hand for a quick dessert that no one is ever sad about.
For the spring brunch I recently threw for a few besties, I wanted a dessert that was similarly easy but felt like I made somewhat of an effort for my favorite ladies.
As I jogged my brain for pretty, easy, fruity desserts, I remembered reading about a traditional English dessert called a “fool” that involved macerating fruit and then folding it into berries or custard.
A quick Google search revealed that, yep – that was pretty much all there was to a fool. Which is maybe why it got its name?
One other great thing about these fools (besides their total deliciousness – I mean, who on earth doesn’t love berries and cream?) is that they are ridiculously pretty. You can make this in a big bowl and let everyone dig in family-style, but for this more ladylike gathering, I served in pretty little dessert glasses. And since I always love a bit of crunch with my creaminess, I added a sprinkle of crushed amaretti cookies between the layers and on top. You could also use gingersnaps or graham crackers.
It really doesn’t get easier than that, my friends! Try it with strawberries, blueberries, or peaches – and I think we’ve officially got our dessert of summer. Scroll on for the recipe.
- 2 pints raspberries, washed
- 1 tablespoon sugar, divided
- 1/2 teaspoon vanilla extract
- 1 cup chilled heavy whipping cream
- 1 cup amaretti cookies, crushed
- Place one pint of the raspberries in a small bowl and sprinkle with 2 teaspoons sugar. Mix with a spoon and let macerate for at least 30 minutes and up to a few hours in the fridge.
- In a large bowl, with an electric mixer, beat the cream on medium high until soft peaks form. Add the remaining teaspoon of sugar and the vanilla, and beat again just until combined.
- In 4 dessert glasses, place a dollop of cream, and top with a spoonful of macerated raspberries with the juice. Fold together just until they blend together a bit. Top with a sprinkle of crushed amaretti. Repeat the process to add another layer, then top each fool with amaretti and a couple fresh raspberries. Eat!