RASPBERRY FOOL, AND TOASTED SPONGE
Serves 8
450g fresh or frozen raspberries
175g caster sugar
450 ml cream
Icing sugar for dusting

For the sponge cake
3 medium eggs, at room temperature
90g caster sugar
90g plain flour
40g butter, melted

For the sponge cake, preheat the oven 190`C
Lightly grease a deep, 20cm sandwich cake tin with butter, then line the base with a circle of greaseproof paper and grease once more. Add 1 teaspoon each of caster sugar and flour and shake around the tin to coat the sides. Tap out excess.
Break the eggs into a large heatproof bowl, add the sugar and rest the bowl over a pot of just simmering water, ensuring the water does not touch the bottom of the bowl! Whisk either by hand or an electric whisk until the mixture is very thick and moussey and leaves a trail behind when drizzled over the surface. Lift the bowl of the water and cool slightly. Sift the flour into the bowl and fold through very gently. Fold in the melted butter and pour into the prepared tin and bake for 20 - 25 minutes or until a skewer comes out clean. Remove from the oven and leave to cool for 5 minutes, then turn out onto a wire rack. Leave to cool.
For the raspberry fool, put the fresh or frozen raspberries, with the sugar into a pan cook over a gentle heat for 3-5 minutes or until the berries just burst. Leave to cool, puree ¾ of the fruit and stir back into the remaining berries.
Put the cream into a large serving bowl and whip to soft peaks, gently fold through the raspberries so that the cream and fruits are just combined. Cover and chill.
Preheat the grill or a griddle pan until hot. Cut the sponge into small, thin wedges and lightly toast on each side. Dust with icing sugar and serve with a large, lushes dollop of raspberry fool.