If you love the taste of roasted marshmallows then you’ll fall head over heels with this mouthwatering dessert!
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
- 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.
- Place your oven’s top rack on the highest setting & turn the broiler on high.
- 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.
- 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.
- 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.
- To serve, arrange toasted slices on individual serving plates & top with maple whipped cream and/or fresh berries.