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.
Recipe information
Total Time
20 minutes
Yield
6 Servings
Ingredients
2½
cups raspberries (about 12 oz.)
2
Tbsp. plus ¼ cup sugar
1
tsp. finely grated lime zest plus more for serving
1
cup heavy cream
¼
cup crème fraîche or sour cream
4
cups 1-inch pieces angel food cake (from about 1/3 of a cake)
Need to make a substitution?
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.
Step 2
Using a fork, coarsely mash raspberries, 2 Tbsp. sugar, and 1 tsp. lime zest in a small bowl. Let sit 5 minutes.
Step 3
Meanwhile, beat cream, crème fraîche, and remaining ¼ cup sugar in a medium bowl until soft peaks form, about 2 minutes.
Step 4
Layer cake, raspberry mixture, and cream mixture in glasses or small bowls; top with lime zest.
Nutrition Per Serving
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