Summer Fruit Fool

By • July 3, 2011 6 Comments



Author Notes: Light and summery, this dessert is perfect for hot days. It is so easy my four-year old made most of it - that is why it is decorated with Cadbury's chocolate buttons.This Little Piggy (Lisa)

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Makes enough for 4

  • 5 ounces mascarpone cheese
  • 1 cup heavy cream
  • 6 ounces raspberries
  • 4 ounces blackcurrants and redcurrants
  • 1 tablespoon maple syrup
  1. Put all the berries together in a pan, reserving a few raspberries for later to go in the bottom of each serving glass. Add the maple syrup and heat over a low-medium heat. Gently bring to a simmer, then heat for a few more minutes on a low heat. Sieve into another bowl and cool either in the fridge or in a bowl in a larger bowl of iced water.
  2. Whisk the heavy cream in a large bowl until it forms thick peaks. Then add the mascarpone cream and continue to whisk but at a lower speed. Pour in the sieved (now cool) liquid and stir.
  3. Put a few raspberries at the bottom of each glass, then fill with the pink mixture. Decorate with grated chocolate, or chocolate Buttons if you find yourself bullied by a four year old.

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