Prepare to be transported to dessert paradise with this show-stopping Raspberry Fool with Toasted Angel Food Cake! Imagine a cloud-like angel food cake, perfectly golden and crisp, topped with a luscious, creamy raspberry mixture that's both elegant and irresistibly delicious. This dessert is not just a treat – it's a culinary experience that combines the lightness of whipped cream, the intensity of fresh raspberries, and the delicate crunch of toasted cake. Whether you're looking to impress dinner guests or treat yourself to a moment of pure indulgence, this recipe is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 angel food cake
- 2 cups fresh raspberries
- 1 cup heavy cream
- 1/4 cup sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F (190°C). Slice the angel food cake into 1-inch thick pieces and arrange on a baking sheet.
- Place the baking sheet with cake slices in the preheated oven and toast until edges are golden brown and crisp, approximately 5-7 minutes. Remove and let cool completely.
- In a medium saucepan, combine 1½ cups of raspberries with 2 tablespoons of sugar. Cook over medium heat, gently mashing the berries to release their juices, for about 5-6 minutes until they break down into a compote.
- Strain the raspberry compote through a fine-mesh sieve to remove seeds, pressing with a spatula to extract maximum juice. Let the compote cool to room temperature.
- In a chilled mixing bowl, whip the heavy cream with remaining sugar and vanilla extract until soft, billowy peaks form, about 3-4 minutes.
- Gently fold the cooled raspberry compote into the whipped cream, creating a marbled raspberry fool mixture.
- To serve, place toasted angel food cake slices on individual plates and generously top with raspberry fool. Garnish with remaining fresh raspberries.
- Chill for 10-15 minutes before serving to allow flavors to meld and cream to set slightly.
Tips
- Use fresh, ripe raspberries for the most vibrant flavor and color.
- Make sure to chill your mixing bowl and whisk before whipping cream for the fluffiest results.
- Don't overmix the raspberry compote into the whipped cream – aim for a beautiful marbled effect.
- Toast the angel food cake just before serving to maintain its crisp texture.
- For an extra touch of elegance, reserve a few whole raspberries for garnishing.
- Prepare the components ahead of time and assemble just before serving to keep the cake crisp and the cream light.
- If you prefer a smoother texture, you can completely blend the raspberry compote instead of leaving it marbled.
Nutrition Facts
Calories: 368kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 14g
Cholesterol: 75mg
