RASPBERRY FOOL WITH TOASTED ANGEL FOOD CAKE
Provided by Alison Roman
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- 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.
- 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, crème 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.
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Denise bethune
[email protected]Yum!
Hodges Knight
[email protected]I'm not usually a fan of fool, but this raspberry fool was a game-changer! The fool was light and fluffy, with just the right amount of sweetness. The toasted angel food cake was the perfect accompaniment, adding a touch of crunch and flavor. I'll de
Christine Rathburn
[email protected]This raspberry fool was a delightful treat! The combination of the creamy, tangy fool and the crispy, buttery angel food cake was simply irresistible. The recipe was easy to follow and the results were stunning. I especially loved how the toasted ang