Raspberry Fool with Toasted Angel Food Cake

Directions

1. 1.

   Preheat oven to 375°F. 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, crème fraîche, 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.