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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)
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.