Raspberry Fool With Toasted Angel Food Cake
Serves: 2
Amie Torphy
1 January 1970
Based on User reviews:
57
Spice
58
Sweetness
56
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Preheat oven to 375°F
2
Spread cake pieces on a parchment-lined baking sheet
3
Toast until edges are golden brown but centers are still soft, 8-10 minutes
4
Let cool; set aside
5
Using a fork, coarsely mash raspberries, 2 tablespoons sugar, and 1 teaspoon lime zest in a small bowl
6
Let sit 5 minutes
7
Meanwhile, beat cream, crème fraîche, and remaining 1/4 cup sugar in a medium bowl until soft peaks form, about 2 minutes
8
Layer cake, raspberry mixture, and cream mixture in glasses or small bowls; top with lime zest
9
Preheat oven to 375°F
10
Spread cake pieces on a parchment-lined baking sheet
11
Toast until edges are golden brown but centers are still soft, 8-10 minutes
12
Let cool; set aside
13
Using a fork, coarsely mash raspberries, 2 tablespoons sugar, and 1 teaspoon lime zest in a small bowl
14
Let sit 5 minutes
15
Meanwhile, beat cream, crème fraîche, and remaining 1/4 cup sugar in a medium bowl until soft peaks form, about 2 minutes
16
Layer cake, raspberry mixture, and cream mixture in glasses or small bowls; top with lime zest