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Cranberry & Orange Ambrosia Fool

In this dessert, we fold cranberry and orange sauce, through the Ambrosia cream and top with a meringue.

Prep Time: 10 mins
Cooking Time: 20 mins
Serves: 10
Serving Size: 120g


  • 350g Cranberry Sauce
  • 50ml Fresh Orange Juice
  • 400g Double Cream
  • 400g Ambrosia Custard
  • 10g Meringue (broken or crushed)


  1. Mix the orange juice into the cranberry sauce, to form a softened cranberry sauce
  2. In a mixing bowl, whisk together the double cream & Ambrosia Custard, to a soft peak
  3. Either swirl the cranberry & orange sauce through the cream or layer up in a dessert glass
  4. Top with the meringue and serve

Additional Tips

This cream can be used in a wide range of fresh cream desserts, from trifles & fools, through to doughnuts and iced fingers! What ever the % of Ambrosia custard you add back to cream, you'll be saving money. The more you add, the more you save (upto 50% of cream can be replaced).