This fool can be made with most fruits, from gooseberries to red summer fruits.
2tbsp caster sugar
For the fool
5tbsp dessert wine
Juice from ¼ lemon
40g caster sugar
250ml double cream
Put about 100g of the Tayberries in a pan with the sugar, and cook on a low heat for about a minute, then remove from the heat and blend in a liquidiser until smooth; refrigerate for about an hour.
For the fool, mix the dessert wine, lemon juice and sugar, then add the cream and whip the mixture slowly with an electric whisk or by hand until thick. Then carefully fold two-thirds of the purée and half of the remaining Tayberries to form a rippled effect.
Put the rest of the purée into the bottoms of individual glasses or a serving dish and spoon the cream mixture on top and chill for at least half an hour. Serve with the remainder of the Tayberries on top of the fool.
Join our new commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies