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Geoffrey Zakarian's take on a "fool" (an English dessert) is a great way to use up dried out or left over cake—just layer with berries, whipped cream + Greek yogurt.

MORE TO MAKE:

Peanut-Butter-and-Jelly Overnight Oats

Berries and Cream Parfait

Peach Pudding Cups

Ingredients

  • A few cups of leftover yellow or vanilla cake, roughly cubed
  • 3 cups mixed berries (blackberries, raspberries, blueberries), plus some for garnish
  • 2 tablespoons sugar
  • 1 teaspoon lemon juice
  • 1 cup whipping cream
  • 1/2 cup Greek yogurt
  • 1/2 cup toasted coconut

Yield

Serves: 3

Preparation

Combine the sugar and berries in a small saucepan. Bring to a simmer and cook until syrupy and thick, about 10 minutes. Remove from heat and stir in the lemon juice. Cool completely.
 
Place the cream in a stand mixer and whip to soft peaks. Fold in the yogurt.
 

Divide the cream between three rocks glasses, placing a small amount at the bottom. Layer with cake, fresh berries, berry compote and more cream. Finish with toasted coconut.