Berry Fool

The name of this classic English dessert may bring to mind court jesters, but the only "fool" here is the anglicized French word fouler, meaning to crush, referring to the crushed fruit in the recipe. A gorgeous warm weather treat in the summer, but equally nice with frozen fruit in the winter, this old world dessert is as simple as it is delicious. 


1 cup heavy whipping cream
1 tablespoon confectioners' sugar
1/4 cup Greek-style yogurt
1 pound fresh berries washed/trimmed/hulled
4 tablespoons granulated sugar (more to taste)
2 teaspoons of lemon juice
1/4 teaspoon of pure vanilla extract
Lemon zest


Place half of the berries and 2 tablespoons of sugar in a small saucepan. Cook over medium-low heat, stirring, until berries have softened and slightly thickened. Remove from heat, stir in lemon juice and zest, adding more sugar to taste. Allow the fruit to cool completely and then chill in the fridge for 30 minutes. The fruit can also be prepared the day before assembling.  

While the cooked fruit is chilling, combine the remaining berries and 2 tablespoons of sugar in a medium bowl. Allow this mixture to chill in the fridge for at least 30 minutes, stirring occasionally to help the berries macerate and release their juices.

Shortly before serving, whip the cream and vanilla into soft peaks. Reserve a bit for topping your fool cups.  Gently fold the Greek yogurt into the remaining cream, taking care not to overmix and lose the air you've just whipped in. 

Fold the chilled cooked berries into the yogurt and cream mixture and spoon into serving glasses/bowls, alternating with spoonfuls of the chilled macerated berries. Top with a dollop of whipped cream and garnish as you see fit. A mint leaf or shaved chocolate curls are lovely.