If you love the taste of roasted marshmallows then you’ll fall head over heels with this mouthwatering dessert!

Ingredients:

Maple Whipped Cream:

• 1 pint heavy whipped cream
• 1 to 2 T. real maple syrup from Vermont

Broiled Angel Food Cake:

• 1 gluten free angel food cake, homemade or purchased
• 5 T. unsalted butter, melted
• 1 pint fresh organic strawberries, washed, hulled & cut into chunks or slices
• 1/2 pint fresh organic blueberries, washed

Instructions:

1. In a large glass bowl, blend 1 pint of heavy whipping cream with a hand or immersion blender until it doubles in size & changes texture. Then, drizzle maple syrup into the bowl & continue blending until the mixture is light & fluffy. Set aside.
2. Place your oven’s top rack on the highest setting & turn the broiler on high.
3. Due to its round shape, angel food cake is normally cut into a series of wedges. However, the pieces will not brown evenly under the broiler if cut like this. Instead, carefully slice the angel food cake with a sharp knife into equally thick sections by making a series of parallel 2” wide cuts, starting on one side of the cake & working toward the opposite side. Trim the pieces so they are all approximately the same size. The result should be uniformly sized pieces that will brown evenly.
4. Place the angel food cake slices on a rimmed baking sheet lined with parchment paper & brush the top with melted butter. Turn over each piece & do the same on the other side.
5. Place baking sheet under the broiler until a golden brown crust starts to form. (You may need to rotate the baking sheet to get uniform results). Keep a close eye on the cake during this time because it can burn very quickly. Once toasted, remove baking sheet from oven & turn over each piece of angel food cake. Place back under the broiler & toast the other side until golden brown.
6. To serve, arrange toasted slices on individual serving plates & top with maple whipped cream and/or fresh berries.