Ms. Raspbee Angel Food Cake |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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A delightful favorite with everyone, especially appetizing during the summer months. Ingredients:
3/4 cup mascarpone cheese, at room temperature |
1 cup whipping cream |
1/2 cup confectioners' sugar |
1 (12 ounce) purchased angel food cake |
1/4 cup honey syrup, sugar-free |
1 teaspoon ground cinnamon, for dusting |
1 cup fresh raspberry |
8 mint sprigs, garnish |
Directions:
1. Stir the mascarpone and 4 tablespoons of honey syrup in a large bowl to blend.
2. Using an electric mixer, beat the cream in another large bowl, while slowly adding powdered sugar, until soft peaks form. Using a large rubber spatula, fold 1/4 of the whipped cream into the mascarpone mixture to lighten. Then fold the remaining whipped cream into the mascarpone mixture.
3. In a small bowl, combine raspberries with remaining honey syrup and allow to macerate until raspberries begin to give up their juice, about 15 minutes.
4. Serve a slice of the cake, garnish with mascarpone-whipped cream, macerated raspbees, ground cinnamon and mint sprig. Yummy!
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