Raspberry Fool with toasted angel food cake
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- 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)
- 4 cups 1-inch pieces angel food cake (from about 1/3 of a cake)
- 2 1/2 cups raspberries (about 12 ounces)
- 2 tablespoons plus 1/4 cup sugar
- 1 teaspoon finely grated lime zest plus more for serving
- 1 cup heavy cream
- 1/4 cup créme fraîche or sour cream
- 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.
- Using a fork, coarsely mash raspberries, 2 tablespoons sugar, and 1 teaspoon lime zest in a small bowl. Let sit 5 minutes.
- Meanwhile, beat cream, crłme fraîche, and remaining 1/4 cup sugar in a medium bowl until soft peaks form, about 2 minutes.
- Layer cake, raspberry mixture, and cream mixture in glasses or small bowls; top with lime zest.
- Hungry for More? If you have a question about this recipe, contact our Test Kitchen at firstname.lastname@example.org. To see more recipes like this one, check out our Berry Desserts
- Bon Appetit Aug 2013
This recipe is a personal recipe added by NancyOBrien and has not been tested or endorsed by MyRecipes.
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Raspberry Fool with toasted angel food cake Recipe at a Glance
- COURSE: Desserts