Raspberry Fool with Toasted Angel Food Cake

By LRay

Bon Appetit, August 2013, page 44.

Nutritional Information

•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) 190

Ingredients

• 2 1/2 cups raspberries (about 12 oz.)
• 2 Tbsp. plus 1/4 cup sugar
• 1 tsp. finely grated lime zest plus more for serving
• 1 cup heavy cream
• 1/4 cup crème fraîche or sour cream
• 4 cups 1-inch pieces angel food cake (from about 1/3 of a cake)

Preparation

Step 1

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.