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Grilled Angel Food Cake with Grilled Peaches and Cream and Cherry Coulis


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  • Cherry Coulis:
  • Vegetable oil, for oiling grill grates
  • 4 mini angel food cakes or sponge cake rounds
  • 4 ripe peaches, halved and pitted
  • 1 cup whipping cream
  • 8 ounces mascarpone
  • 2 tablespoons honey
  • Seeds from 1/2 vanilla pod
  • 2 cups fresh cherries, pitted
  • 2 tablespoons champagne vinegar
  • 1 1/2 tablespoons dark brown sugar
  • 1/2 cup pistachios, crushed



Step 1

For the cake and peaches: Heat a grill to medium-high heat and oil the grates with vegetable oil.

Grill the cakes until dark grill marks appear, 4 to 5 minutes per side. Grill the flesh side of the peaches until dark grill marks appear, about 5 minutes. Set aside.

In a cold stand mixer bowl using a whisk attachment, combine the whipping cream, mascarpone, honey and vanilla. Whip to medium-stiff peaks. Set aside.

For the cherry coulis: In a blender, blend the cherries, champagne vinegar, dark brown sugar and 2 tablespoons water until the mixture is smooth. Transfer to a small saucepot and heat until the sugar dissolves. Strain out any solids if necessary and set aside to cool.

In each of 4 shallow bowls, put a small puddle of coulis. Add a cake on top of that, followed by the grilled peaches and a nice dollop of the mascarpone cream. Garnish with a happy helping of crushed pistachios.


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