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Raspberry Fool with Toasted Angel Food Cake

Raspberry Fool with Toasted Angel Food Cake

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Once in a while in the Test Kitchen, there’s a dish that we can’t get enough of. This simple, layered dessert is so good, we fought over the last bite.


  • 2½ cups raspberries (about 12 oz.)
  • 1 tsp. finely grated lime zest plus more for serving
  • ¼ cup crème fraîche or sour cream
  • 4 cups 1-inch pieces angel food cake (from about 1/3 of a cake)

Recipe Preparation

  • 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 Tbsp. sugar, and 1 tsp. lime zest in a small bowl. Let sit 5 minutes.

  • Meanwhile, beat cream, crème fraîche, and remaining ¼ 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.

,Photos by Hirsheimer Hamilton

Nutritional Content

Calories (kcal) 330 Fat (g) 16 Saturated Fat (g) 10 Cholesterol (mg) 60 Carbohydrates (g) 48 Dietary Fiber (g) 0 Total Sugars (g) 9 Protein (g) 4 Sodium (mg) 190Reviews Section

Watch the video: Pavlova Recipe. How to Make Pavlova (June 2022).


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