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
Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
121g
Fat
0g
Carbs
17g