Raspberry-Meringue Fool

Raspberry-Meringue Fool

  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Servings: 4

Dating back to 16th-century Britain, a fool is traditionally made by stirring a stewed fruit compote into a custard. These days you’re more likely to see fools made with billows of whipped cream instead of the traditional custard, and the fruit is typically uncooked, making it a great choice on warm days when you don't want to turn on the oven. In this recipe, crumbled meringue cookies add a bit of texture; you could substitute other crushed cookies, like shortbread or amaretti, if you prefer.


  • 3 cups (3/4 lb./375 g) raspberries
  • 2 Tbs. sugar
  • 2 cups (16 fl. oz./500 ml) heavy cream
  • 6 meringue cookies, broken into pieces


  • Combine 2 cups (1/2 lb./250 g) of the raspberries and 1 Tbs. of the sugar in a blender and puree until well combined. Set aside.
  • In a large metal bowl, whip the heavy cream until soft peaks form. Add the remaining 1 Tbs. sugar and whip until stiff peaks form. Set aside.
  • Assemble the parfaits in wineglasses, Mason jars or juice glasses. Divide half of the whipped cream evenly among the glasses, followed by half of the raspberry puree. Top with the cookies, dividing them evenly, and the remaining whipped cream and raspberry puree, again dividing them evenly. Scatter the remaining 1 cup (1/4 lb./125 g) raspberries on top. Serve immediately. Serves 4.
  • Adapted from Williams-Sonoma School Night, by Kate McMillan (Weldon Owen 2015)