Ingrédients pour Angel Cake With Tipsy Raspberries
- 1 (8-9 inch) angel food cake
- 1 (10 ounce) package frozen raspberries, thawed
- 2 tablespoons Grand Marnier
- Fresh mint sprigs (optional)
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Comment préparer Angel Cake With Tipsy Raspberries
- Gently mix 1 cup of fresh or thawed raspberries with 2 tablespoons of Grand Marnier.
- Cover and refrigerate for at least 2-3 hours, or preferably overnight, to allow the raspberries to fully marinate.
- Puree approximately 1/3 of the marinated raspberries using a food processor or blender until smooth.
- Gently fold the pureed raspberries into the remaining whole marinated raspberries. Bring the mixture to room temperature before serving.
- Slice the angel food cake into your desired number of portions.
- Spoon the raspberry mixture generously over each slice of angel cake and serve immediately. Garnish with fresh mint sprigs (optional).
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
121g
Fat
0g
Carbs
17g
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