Juliet’s Fool Recipe

A deliciously decadent raspberry coulis, chocolate and cream fool served with a Tudor-style biscuit.

Photo: Joe Sarah

Serves 8


  • For the chocolate sauce:

  • 200g good quality dark chocolate [we used Cadbury’s Bournville]

  • 50ml double cream

  • 50ml whole milk

  • For the raspberry sauce:

  • 200g raspberries

  • 2 tablespoons icing sugar

  • ½ fresh lemon juice

  • For the Chantilly Cream:

  • 400ml double cream

  • Seed from 1 vanilla pod

  • 3 tablespoons icing sugar

  • Chopped mint

  • Chopped hazelnuts to garnish

  • For the Spiced biscuits (makes 20 biscuits)

  • 125g butter softened

  • 60g golden caster sugar

  • 1 egg yolk

  • 1 teaspoon vanilla extract

  • 150g plain white flour 60g golden caster sugar

  • A good pinch of ginger, cinnamon, freshly ground white pepper

  • 1 egg yolk

  • 60g Golden caster sugar

  • For the spice blend:

  • 1 teaspoon ginger, cinnamon and white pepper mix together

  • To garnish:

  • Chopped hazelnuts

  • Sprig of mint


  1. Preheat oven to 180°C.

  2. For the biscuits: in a bowl mix softened butter and caster sugar together until light and fluffy. Add 1 egg yolk, a pinch of white pepper, cinnamon, ginger, black pepper and vanilla extract.

  3. Sift in the flour and mix well.

  4. Shape the dough into an oval/round log, about 8-10cm long. Wrap in cling film and put in the fridge for 20 minutes.

  5. Onto a clean surface, sprinkle golden caster sugar, a pinch of white pepper, ginger, cinnamon and roll in the sugar and spices. Slice 1cm thick rounds with a sharp knife.

  6. Bake on a non-stick or lined baking tray for 8 minutes until pale gold, then transfer to a cooling rack.

  7. For the raspberry sauce: combine the raspberry, icing sugar, lemon juice and blend until smooth. Put through a sieve to remove any pips.

  8. For the chocolate sauce: put all the ingredients into a thick-bottomed saucepan over a gentle heat and stir until melted.

  9. For the chantilly cream: in a bowl add the cream, chopped mint, icing sugar, seeds from the vanilla pod and whisk to soft peak. Add some of the raspberry and chocolate sauces and gently fold through.

  10. To assemble: layer whole fresh raspberry, the chocolate sauce, nuts, rippled cream and raspberry sauce. Repeat and finish with nuts, a sprig of mint and a biscuit.