Raspberry Fool with toasted angel food cake

Photo: NancyOBrien

Yield: 6 servings
Community Recipe from

Ingredients

  • 4 cup(s) 1-inch pieces angel food cake(1/3 of a cake)
  • 2 1/2 cup(s) Raspberries (about 12 oz)
  • 2 tablespoon(s) Sugar
  • 1/4 cup(s) Sugar
  • 1 teaspoon(s) Finely grated lime zest( plus more)
  • 1 cup(s) heavy cream
  • 1/4 cup(s) Cream fraiche(sour cream/ mascarpone)

Preparation

  1. Ingredients
  2. 4 cups 1-inch pieces angel food cake (from about 1/3 of a cake)
  3. 2 1/2 cups raspberries (about 12 ounces)
  4. 2 tablespoons plus 1/4 cup sugar
  5. 1 teaspoon finely grated lime zest plus more for serving
  6. 1 cup heavy cream
  7. 1/4 cup créme fraîche or sour cream
  8. Preparation
  9. Preheat oven to 375°. Spread cake pieces on a parchment-lined baking sheet. Toast until edges are golden brown but centers are still soft, 8–10 minutes. Let cool; set aside.
  10. Using a fork, coarsely mash raspberries, 2 tablespoons sugar, and 1 teaspoon lime zest in a small bowl. Let sit 5 minutes.
  11. Meanwhile, beat cream, crłme fraîche, and remaining 1/4 cup sugar in a medium bowl until soft peaks form, about 2 minutes.
  12. Layer cake, raspberry mixture, and cream mixture in glasses or small bowls; top with lime zest.
  13. Hungry for More? If you have a question about this recipe, contact our Test Kitchen at askba@bonappetit.com. To see more recipes like this one, check out our Berry Desserts

  14. Bon Appetit Aug 2013
September 2013

This recipe is a personal recipe added by NancyOBrien and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Raspberry Fool with toasted angel food cake Recipe at a Glance

More Recipes for Main Dishes

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy