Mixed berry fool by Tarragal Glen’s executive chef

Treat yourself to this deliciously Christmassy, lactose- and gluten-free dessert courtesy of Tarragal Glen's executive chef, Todd Clarke.

Summer Berry Fool Tarragal Glen Retirement Village RetireAustralia Central Coast New South Wales chef christmas cooking cuisine

Mixed berry fool (lactose and gluten-free)
Serves six


225g fresh raspberries
225g fresh strawberries, hulled and quartered
125g fresh blueberries
¼ cup icing sugar mixture (gluten-free)*
2 tablespoons Grand Marnier
100ml lactose-free custard*
6 (10g each) meringue nests, crumbled*
2 (170ml each) coconut yoghurt (dairy-free and lactose-free)*
20g sliced almond
2 fresh passion fruits, hulled
6 sprigs of mint
Fresh edible flowers (optional)


1. Place raspberries, blueberries, strawberries and icing sugar in a bowl with Grand Marnier. Set aside and allow to steep.

2. Place custard and crushed meringue in a serving bowl, dollop coconut yoghurt on meringue and arrange berry mix on top. Garnish with fresh passionfruit pulp, sliced almonds, edible flowers and sprig of garden mint.

*Ingredients can be purchased at Coles. Look for Zymil or similar range of lactose-free products, and Coles brand gluten-free range.

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