Similar to a trifle, a fool is an English dessert where mashed fruits are swirled into whipped cream or custard. In this variation, instead of mashed fruit and plain whipped cream, I pair my Roasted Rhubarb-Strawberry Compote with Whipped Mascarpone Cream. Graham cracker crumbs add texture.
Yields 4 individual fools or 1 large fool
- 1 recipe Graham Cracker Crust, baked in a pie pan or on a small baking sheet to be broken up or baked in muffin cups (you might not use them all)
- 1 recipe Whipped Mascarpone Cream
- 1 recipe Roasted Rhubarb-Strawberry Compote
1. Arrange 4 individual dessert bowls or one medium dessert bowl on your counter.
2. Transfer the mascarpone cream to a mixing bowl. Spoon the compote on top of it and use a thin silicone spatula to gently fold and swirl the compote into the stiff cream. Don’t over-stir – you want to see streaks of compote in the cream. Add half of the graham cracker crumbs and gently stir them into the compote and cream. (You can stir in a bit more cracker crumbs if you like but you don’t want them to overwhelm the fool.)
3. Spoon equal amounts of the mixture into dessert bowls or serving bowl and sprinkle with more graham crumbs. Serve right away or chill, covered, up to several hours ahead.
