Angel Food Cake With Macerated Berries And Mascarpone Recipes

ANGEL FOOD CAKE WITH MIXED BERRIES

Steps:

• Mix berries and sugar together in a bowl, mashing slightly to create a juice. Pour over sliced angel food cake.

ANGEL FOOD CAKES WITH BERRIES IN ORANGE LIQUEUR

Steps:

• Preheat the oven to 375 degrees F.
• In a mixer fitted with a whisk attachment, whip the egg whites until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds. Sift the remaining 1/2 cup sugar with the presifted cake flour 3 times, to aerate the mixture. Fold into the egg whites, then fold in the vanilla.
• Spoon the batter into ungreased extra-large muffin tins. Bake until light golden brown, 20 to 25 minutes. Cool the cakes by turning the muffin tin upside down and suspending it with small ramekins placed in the corners until they cool to room temperature. Run a butter knife around the cakes to loosen, then knock the cakes out onto a plate, or work them out with your fingers. The outside of the cake will remain in the pan leaving the cake whiter and more angelic looking.
• Make the macerated fruit by lightly tossing together the fruit, liqueur, lemon juice, and mint and let macerate in the refrigerator for at least 30 minutes before serving. Hollow out the center of the large cup cakes. Fill the cavity with some fruit then turn them over onto dessert plates. Spoon the macerated berries and juices over the cakes and sprinkle with powdered sugar.

ANGEL FOOD CAKE AND BERRIES

Steps:

• Mix frozen strawberries that have been defrosted with fresh berries. Cut cake into thick slices. Top sliced cake with juicy berry mixture and whipped cream.

ANGEL FOOD CAKE WITH ESPRESSO MASCARPONE CHEESE

Steps:

• Stir the water and espresso powder in a large bowl to blend.
• Stir in the mascarpone.
• Using an electric mixer beat the cream in another large bowl, while slowly adding powdered sugar, until soft peaks form.
• Using a large rubber spatula, fold 1/4 of the whipped cream into the mascarpone mixture to lighten.
• Then fold the remining whipped cream into the mascarpone mixture.
• Cut the angel food cake into 16(1" thick) wedges.
• Reserve any remaining cake for another use.
• Brush 1 side of each wedge of cake with the liqueur.
• Arrange 2 wedges of cake on each plate.
• Dollop the espresso cream atop each wedge of cake.
• Dust with cocoa powder and nuts and serve.