Layered crunchy gooseberry fool

Early summer means the gooseberries are coming into season. This is a quick and easy way to enjoy the gooseberries on a hot and steamy day.

Layered crunchy gooseberry fool


  • 4 ounces vegan ginger snaps, crushed
  • 1 ½ ounce soy margarine, melted
  • 8 ounces gooseberries
  • 1 tbs. water
  • 4 ounces sugar
  • 1 tbs. powdered sugar
  • 1/2 pint soy whipping cream (Soyatoo), whipped

Layered crunchy gooseberry foolLayered crunchy gooseberry fool


  1. Put the ginger snaps in a food processor and crumble. (alternatively you can crush them with a rolling pin).
  2. Mix together the gingersnap crumbs and melted soy margarine and allow to cool.
  3. Place the gooseberries and water in a pan , cover and simmer gently for 10-15 minutes until soft.
  4. Stir in the sugar and puree until smooth. Leave to cool.
  5. Whip the Soyatoo or soy whipping cream with a tbs. of powdered sugar
  6. Fold the whipped soycream into the gooseberries and spoon half the mixture into the base of individual glass dishes.
  7. Top with half the biscuit crumbs.
  8. Repeat the layers.
  9. Chill and serve.


Make sure the ginger snaps are vegan. If not, you can use any “vanilla” vegan cookie and add 1 tsp. ground ginger while crushing.

2 responses to “Layered crunchy gooseberry fool”

  1. alysonyoga says:

    Just tried this today and it’s lovely! I made a couple of changes to the recipe, and have done a blog post with my variation, and a link to your recipe – and I have borrowed your picture as mine fools didn’t look so impressive! Hope that’s ok! See

  2. Chris says:

    Hi Alysonyoga,
    Thank you for your comment, and I’m glad you tried variations on the recipe as well. Thank you for your post and linking.

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