Ingredients for Angel Cake With Tipsy Raspberries
- Angel Food Cake
- Frozen Raspberries
- 2 tablespoons Grand Marnier
How to Make 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).
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
121g
Fat
0g
Carbs
17g