Ms. Raspbee Angel Food Cake

1. 1

   Stir the mascarpone and 4 tablespoons of honey syrup in a large bowl to blend.

2. 2

   Using an electric mixer, beat the cream in another large bowl, while slowly adding powdered sugar, until soft peaks form.

3. 3

   Using a large rubber spatula, fold 1/4 of the whipped cream into the mascarpone mixture to lighten.

4. 4

   Then fold the remaining whipped cream into the mascarpone mixture.

5. 5

   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.

6. 6

   Serve a slice of the cake, garnish with mascarpone-whipped cream, macerated raspbees, ground cinnamon and mint sprig.

7. 7

   Yummy!

* Per serving · 4 servings · Values may vary.

No additional tips available.