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Raspberry Fool

Really, any berries you have on board will do. And this dish will still be delish.

Raspberry fool is such an easy dessert to make. It’s elegant, creamy, light and so pretty, too. Dollop this magical mixture into your nicest stemware or a clear glass dish for a beautiful presentation.


What I love about this easy dessert is that it really highlights the flavor of the raspberry. Plus, it’s 100 percent natural. If you have other berries on hand (strawberries, blueberries, you name it), feel free to use them in place of the raspberries. Fools are quick desserts that are easily adapted.

The fool dessert has been around for hundreds of years. The gooseberry fool was first mentioned in the 15th century and remains popular today. The name is believed to originate from the French word fouler, which can mean “to mash” or “to press.” That is exactly what we did with the raspberries in this recipe.

And the cookies—can’t forget the cookies. Cardamom cookies are buttery, crisp, mildly sweet and so soft that they truly melt in your mouth. These shortbread treats pair perfectly with a raspberry fool, and both make an elegant ending to a perfect meal.


For the fool
2 cups fresh raspberries
½ cup granulated sugar
1 teaspoon orange liqueur (optional)
1 cup heavy cream
2 tablespoons confectioners’ sugar
½ teaspoon vanilla extract

For the cardamom cookies
1½ cups (3 sticks) butter, softened
¾ cup granulated sugar
2 teaspoons finely grated orange zest
2½ cups all-purpose flour
1½ teaspoons ground cardamom
½ teaspoon sea salt


Make the fool

  • Set a medium-mesh sieve over a medium bowl. Use the back of a wooden spoon to push 1 cup of the raspberries through the sieve, smearing the berries back and forth until only seeds and pulp remain. Scrape any purée from the bottom of the sieve. Stir the sugar and orange liqueur into the purée.
  • In a separate, medium metal bowl, combine the cream, confectioners’ sugar and vanilla. Beat with an electric mixer on high speed until soft peaks form, about two minutes.
  • Pour the raspberry mixture over the cream. Use a butter knife to gently stir the mixture so that thin streaks of raspberry juice run through the cream. Spoon the mixture into four glasses or small dessert bowls and top with the remaining raspberries.

Make the cookies

  • Using a mixer, cream the butter and sugar on medium speed until well blended. Add the zest, flour, cardamom and salt. Turn the mixer on low speed and blend until the dough comes together in a ball. Shape the dough into a disc, wrap in plastic, and chill for an hour.
  • Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. On a lightly floured surface, roll the chilled dough to a thickness of about a half inch. Use a 2-inch cookie cutter to cut out circles of dough.
  • Place the cookies on baking sheets with about a half inch between each cookie. Bake on the center rack until lightly browned, 12 to 15 minutes.
  • Let the cookies cool before removing from the pan. Serve with raspberry fool.
As seen in LaDonna Rose Gundersen's best-selling cookbook, My Tiny Alaskan Oven, available on Amazon and select bookstores.  

As seen in LaDonna Rose Gundersen's best-selling cookbook, My Tiny Alaskan Oven, available on Amazon and select bookstores.