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Italian apricot fool

Italian apricot fool

A star rating of 3.3 out of 5.4 ratingsRate
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  • Preparation and cooking time
    • Total time
    • Takes 30-40 minutes, plus cooling
  • Easy
  • Serves 6

Savour the flavour of this heavenly Italian apricot fool

Nutrition: per serving
low insalt0.27g


  • 500g ripe fresh apricots , halved and stoned
  • finely grated zest and juice of 1 lemon
  • 140g golden caster sugar
  • 3 tbsp Cointreau or other orange flavoured liqueur
  • 500g carton mascarpone
  • 142ml carton double cream
  • 18 amaretti biscuits , plus extra to serve


  • STEP 1

    Put the apricot halves in a saucepan with the lemon zest and juice and the sugar. Shake the pan to combine, then simmer, uncovered, over a medium heat until the apricots are soft. This should take about 10-15 minutes.

  • STEP 2

    Tip the contents of the pan into a blender or food processor and whizz to a purée. Decant into a bowl, stir in the liqueur and leave to cool – about 20-30 minutes.

  • STEP 3

    Soften the mascarpone in its tub by whisking it vigorously with a fork. Whip the cream in a bowl – you want it softly whipped not stiff. Fold in the mascarpone with a large metal spoon, then lightly swirl in the apricot purée to make a pattern.

  • STEP 4

    Spoon the mixture into six wine glasses. (At this point, they’ll keep in the fridge for up to a day.) To serve, crumble over the amaretti, with a few on the side for dunking.

Recipe from Good Food magazine, July 2002


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A star rating of 3.3 out of 5.4 ratings

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