An unbelievably light and refreshing raspberry fool layered with cubes of pound cake and drizzles of caramelized honey.
Spring is one of my favorite seasons. I love seeing all the plants come back to life and nurture little seedlings as I harvest the first of my rhubarb that usually comes in early April. There is no better feeling than putting away all the sweaters and bulky clothing in favor of paper thin tops and flowy dresses. With spring, I also need to lighten everything. I hate feeling weighed down as the weather warms. I crave fruit and airiness.
I think “fool” is an interesting name for a dessert. A few have speculated that the word derived from the French verb fouler which means “to crush [grapes for wine,” but this has been dismissed for being inconsistent with the early use of the word. Regardless, this raspberry fool is the perfect light spring and summer treat.
For this raspberry fool use a touch of raspberry liqueur to give an extra punch of flavor, but you can replace it with water if you do not have any available or want something without alcohol. I wanted something that could soak up the flavors of the raspberry, honey, and whipped cream, and pound cake seemed like the perfect addition. I found lemon marzipan pound cake at my local grocery store, but any pound cake would do really well. I would love to try it with a coconut pound cake to emphasize the toasted coconut I added to the raspberry fool for some texture. And ever since making my chamomile macarons with caramelized honey buttercream, I’ve been obsessed and had to add more caramelized honey for some depth of flavor.
The best part about this raspberry fool is that it is so quick to put together. The longest part of making the fool is waiting for the raspberries to macerate. So if you need a last minute dessert to serve a group of people, this is the perfect option. You can easily double or triple the recipe to serve as many people as you need.
Raspberry Fools with Pound Cake and Caramelized Honey
Yield 4 servings
- 2 ½ cups raspberries (fresh or frozen), plus more for topping
- 2 tablespoons raspberry liqueur or water
- 3 tablespoons sugar
- 3 tablespoons honey
- ¾ cup, plus 1 tablespoon heavy cream, divided
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 cup small cubes pound cake (I used lemon and marzipan pound cake), plus more for topping
- 3 tablespoons toasted coconut, plus more for topping
- In a bowl, mix together the raspberries (if using frozen, thaw slightly), liqueur or water, and sugar. Mix and set aside for five minutes.
- In a small saucepan, add the honey and boil for about one minute. Add one tablespoon of heavy cream and mix well. Set aside.
- Beat the heavy cream until it forms soft peaks. Be careful to not overbeat. Add in the vanilla and almond extracts and gently mix to combine.
- Mash the raspberries very well.
- Layer your desserts in cups in this order: raspberries, heavy cream, caramelized honey, cubes of pound cake, toasted coconut. Repeat until all ingredients are used. Top with fresh raspberries, pound cake, and coconut for decoration. Serve immediately.