Raspberry Fool with Toasted Angel Food Cake
A delightful layered dessert featuring toasted angel food cake pieces combined with fresh mashed raspberries and whipped cream, brightened with lime zest for a perfect balance of flavors and textures.
6 servings
22 min
Be the first to rate this recipe
Ingredients
- •4 cups angel food cake
- •2½ cups raspberries
- •2 tablespoons sugar
- •1 teaspoon lime zest
- •1 cup heavy cream
- •¼ cup crème fraîche
Cooking Instructions
- 1.
Preheat oven to 375°F. 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 min
- 2.
Using a fork, coarsely mash raspberries, 2 tablespoons sugar, and 1 teaspoon lime zest in a small bowl. Let sit 5 minutes.
5 min
- 3.
Meanwhile, beat cream, crème fraîche, and remaining 1/4 cup sugar in a medium bowl until soft peaks form, about 2 minutes.
2 min
- 4.
Layer cake, raspberry mixture, and cream mixture in glasses or small bowls; top with lime zest.
5 min
