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Raspberry Fool - A simple and delicious dessert recipe! Takes just minutes to prepare and just three ingredients!

This recipe for Raspberry Fool is the first in our week-long series of recipes that require five ingredients or less to make a fantastic dish!  A memorable meal for your family doesn’t always have to translate into a lot of time and effort or a lengthy shopping list!  This week, we will be sharing some of our favorite simple-to-prepare recipes where each of the few ingredients packs a ton of flavor into the finished, delicious dish!

My seven-year-old daughter got such a kick out of the name of today’s recipe – a fool!  This classic British dessert dates back to the sixteenth century when puréed, stewed fruit (typically gooseberries back in those days) was folded into sweet custard.  The more modern versions, like our recipe, replaces the custard with whipped cream, and just about any kind of mashed or puréed berry or other soft fruit can be used!

Raspberry Fool - A simple and delicious dessert recipe! Takes just minutes to prepare and just three ingredients!

According to the Joy of Baking, although British in origin – the name fool is believed to originate from the French word “fouler” which means “to mash” or “to press” – and that is exactly what we did with the raspberries used in this recipe!

We used thawed, frozen raspberries (fresh may be used when they are in season) and mashed them into a purée with the back of large spoon along with a little bit of sugar.  Then, we whipped some heavy cream into stiff peaks which was also sweetened with additional sugar.  Finally, the raspberry purée was stirred haphazardly into the whipped cream – just enough to see bright, beautiful ribbons of red against the white whipped cream like this:

Raspberry Fool - A simple and delicious dessert recipe! Takes just minutes to prepare and just three ingredients!

Spoon the mixture into individual serving dishes, garnish with fresh raspberries if you’d like – and you’re done!  How simple is that?

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Raspberry Fool - A Family Feast

Raspberry Fool

  • Prep Time: 1 hour 10 mins
  • Total Time: 1 hour 10 minutes
  • Yield: 4-6 servings


Note: Fresh raspberries may also be used in this recipe but you will likely need more than what is called for in this recipe. Additional sugar may be needed. Also note: We did not strain the raspberry seeds out of the purée – but if you don’t like the texture of the small seeds, feel free to strain the purée through a sieve before stirring into the whipped cream.


  • 1 cup frozen raspberries, thawed
  • 3/8 cup granulated sugar, divided
  • 1½ cups heavy cream
  • Fresh raspberries for garnish (optional)


  1. Place the thawed berries into a small bowl along with 1/8 cup of the sugar. Using the back of a large spoon, mash the berries against the side of the bowl until you have a purée and stir to mix well with the sugar. Set aside.
  2. In the bowl of a stand mixer, pour in the heavy cream and remaining ¼ cup of sugar. Whip on high until stiff peaks form.
  3. Fold the raspberry purée into the whipped cream in spoonfuls, stirring just until you see ribbons of raspberry throughout the whipped cream. (If you want, you can hold back stirring in some of the raspberry purée to get the ribbon effect you desire, and use any leftovers as a topping.)
  4. Spoon into individual serving glasses and chill 1 hour before serving.


See the rest of our series of terrific recipes made with five ingredients or less:

Easy Glazed Salmon

Easy Glazed Salmon - A Family Feast

Lemon Pasta

Lemon Pasta - A Family Feast

Olive Dipping Sauce

Olive Dipping Sauce - A Family Feast

Rosemary Flatbread

Rosemary Flatbread - A Family Feast

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  • Nikki wrote:

    Great recipe. I made it exactly how you indicated, then piped it into puff pastry shells (Pepperidge Farm, of course), and drizzled it with hot fudge. GET OUT! It was so amazing. Thank you!

    • Martha wrote:

      Great idea Nikki! So glad you enjoyed the recipe!

  • Perla wrote:

    I told my husband, “Hey this Raspberry Fool recipe looks good!” Him: ” You’re a raspberry fool!” Then he laughed.
    Yep… I am definitely a fool for anything raspberry, lol!
    Can’t wait to try this!! 🙂

    • Martha wrote:

      Thanks Perla! You two sound like my husband Jack and I – we get very silly in the kitchen! Enjoy!

  • Amy@theidearoom wrote:

    This looks so delicious and creamy!

    • Martha wrote:

      Thanks Amy! 🙂

  • kim wrote:

    How far ahead can this recipe be made? Looking to possibly make this for my daughters school project an need to made it ahead of time.

    • Martha wrote:

      Hi Kim – We refrigerated leftovers overnight and it was still delicious and fairly fluffy the next day. The recipe calls for fresh whipped cream so that can sometimes lose it’s fullness overtime, especially once you’ve added the raspberries. You could try adding some cornstarch to the whipped cream to stabilize it if you’d like (here’s a link for reference: Hope that helps!

  • Shannon wrote:

    Thank you for sharing. Going to try with frozen strawberries since they’re what I have on hand. We’ll be enjoying for a family valentine dinner.

    • Martha wrote:

      This recipe will be delicious with strawberries too Shannon! Happy Valentine’s Day!

  • Becki’s Whole Life wrote:

    I think they served this on Downton Abbey! So pretty and I love that you used raspberries.

    • Martha wrote:

      LOL – I have to admit I haven’t been watching that show but definitely feel like I’m missing out – so many people rave about it! I’ll have to get the DVDs!

  • dina wrote:

    i love creamy desserts. this looks amazing!

    • Martha wrote:

      Thanks Dina!

  • Becca @ Crumbs and Chaos wrote:

    I love the simplicity of this dessert, sometimes the simple ones taste the best!

    • Martha wrote:

      Thanks Becca…it’s dangerously simple (and dangerously good…)

  • Trish – Mom On Timeout wrote:

    I love how simple this recipe is Martha! And it’s just stunning! Pinned 🙂

    • Martha wrote:

      Thanks Trish!

  • Jamie Tarence wrote:

    I love anything with 5 ingredients or less. This looks wonderful; I can’t wait to try!

    • Martha wrote:

      Thanks Jamie! Be sure to come back all week for more 5 ingredient or less recipes!

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