This dessert-with-a-funny-name won’t feel foolish as, no doubt, it’ll get eaten quicker than it is to make.

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Serves 4

You will need:
For the fruit:
1 cup fruit
1 teaspoon lemon juice
pinch of cinnamon
pinch of kosher salt
2 tablespoons sugar (just use 1 tablespoon for peach variation)

For the cream:
1 cup grass-fed heavy cream
1 tablespoon caster (or superfine) sugar
  1. Simmer your fruit of choice in a saucepan, along with the lemon juice, cinnamon, sugar, and salt for 5–8 minutes or until it begins to break down. The fruit should bubble but not spatter. If you choose all 3 fruits, cook each separately.
  2. Once softened, use a fork to mash fruit mixture into a preserves-like consistency.
  3. Set aside to cool completely. (This step can be done up to 3 days in advance.)
  4. Whip the cream and caster sugar until the cream holds stiff peaks.
  5. Fold each cooled cooked fruit into whipped cream, just until swirled, in separate glasses.
  6. Serve immediately.


Photography by Food+styling+photography by Melina Hammer

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