Tipsy Fool

Name: Tipsy Fool
Prep time: 15 min
Total time: 15 min
Yield: Serves: 6-8
Cuisine: British
Ingredients: sprigs of fresh mint, to garnish (optional); 30 g caster sugar; 300 ml whipping cream; 1 or 2 shortbread biscuits, crumbled; 3 tbsp Chase Elderflower Liqueur; 100 g fresh raspberries; 55 g icing sugar

Preparation info

Serves:
6-8

Difficulty
Easy
Ready in
15 min

Appears in

For the Love of the Land

By Jenny Jefferies

Published 2020

About

My tipsy fool is a twist on an English classic. As a family we love naughty desserts and this really fits the bill. All the ingredients can be sourced locally (even from your garden) which is something I’m really passionate about. Why not try swapping the raspberries for a different berry or rhubarb? – Hannah Morgan

Ingredients

100 g fresh raspberries
30 g caster sugar
3

Europe
United Kingdom
Dessert
Vegetarian

Method

Set a few whole raspberries aside for garnish. In a bowl, stir the rest of the raspberries gently with the caster sugar and elderflower liqueur, then let them sit for 10 to 15 minutes.

Whip the cream with the icing sugar until soft peaks form.

Mash the raspberries with a fork until all the liquid and fruit is combined.

Spoon half the fruit into the whipped cream and fold