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Strawberry Fool with Cubeb

Strawberry Fool

This old English recipe screams summer enjoyment. Quick to assemble and eaten even more quickly, it’s a great dessert for a weekend meal with guests or a fun treat to break up the mid-week routine.

Don’t be fooled by the name- it actually comes from an old French word, “fouler,” which means to fold roughly or smash. The strawberries should be crushed with this in mind- well broken down into a pulp so they can better macerate in the sugar. This will provide a nice, runny sauce that will get into the cheese layer on the bottom. 


150g mascarpone cheese

1 tsp vanilla extract

1 tsp sugar

2 cups 35% whipping cream

1 Tbsp vanilla extract

3 cups strawberries, leaves and stems removed

1/3 cup sugar

½ tsp cubeb, ground roughly


  1. 1

    Stir mascarpone together with the teaspoon of sugar and vanilla extract. Set aside.

  2. 2

    Whip cream with tablespoon vanilla.

  3. 3

    Set aside a few strawberries for decoration. Smash the rest with a fork in a bowl.

  4. 4

    Add sugar and stir well. Let rest 10 minutes.

  5. 5

    Place mascarpone mixture at the bottom of some glasses.

  6. 6

    Fill cups with alternating layers of the strawberries and whipped cream, ending with the cream.

  7. 7

    Decorate with remaining strawberries and sprinkle some ground cubeb on top before serving.