Raspberry Fool With Toasted Angel Food Cake

1. 1

   Preheat oven to 375u00b0F. 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.

2. 2

   Using a fork, coarsely mash raspberries, 2 tablespoons sugar, and 1 teaspoon lime zest in a small bowl. Let sit 5 minutes.

3. 3

   Meanwhile, beat cream, creme fraiche, and remaining 1/4 cup sugar in a medium bowl until soft peaks form, about 2 minutes.

4. 4

   Layer cake, raspberry mixture, and cream mixture in glasses or small bowls; top with lime zest.

No additional tips available.