Boozy Brandy Berry Fool

It would frankly be rude to not include a fool recipe in the April issue. This recipe naturally involves a generous splash of brandy. This is super easy to make and looks stunning in the right serving dish.  You can make it in advance and just whip it out to impress your guests.

This is a Bottles & Cans favourite!



  1. 300ml whipping or thick double cream

  2. 50g caster sugar

  3. 200g fresh raspberries

  4. 200g fresh blueberries

  5. 50ml brandy

  6. 1 lemon, squeezed, and zest from the peel

  7. 25g/2oz toasted almonds

  8. 25g/1oz icing sugar for dusting

  9. 150g Lotus Biscof biscuits - crushed



  1. Puree the fruit with the lemon juice and brandy in a blender. Hold back a handful of fruit for the construction of the fool.

  2. Whisk the cream until there are soft peaks - don’t over whisk - go slowly and keep checking it.

  3. Gently fold 2/3 of the puree and sugar into the cream. Taste test and add more sugar if too tart.

  4. Crush the biscuits by putting them into a freezer bag (seal well) and then crush with a rolling pin. Don’t pulverise them, as a few chunks add texture and improve the taste.

  5.     Using a large glass serving dish - this shows off the beautiful layers - place some of the berries in the bottom and then layer with the cream/puree mix and crushed biscuits.

  6. Top with the remaining berries, a couple of the intact biscuits (they make great scoops when eating) and a handful of toasted almonds.

  7. Chill in the fridge for at least an hour before serving.


Preparation time: 15 minutes Serves 2-4