My man and I created this recipe while trying to come up with a dessert for his birthday that would be light & summery and travel well. His birthday plans included dinner at our favorite local Chinese Restaurant follwed by a dessert picnic along the grassy strand at the Dana Point Harbor.
I packed all the dessert components individually in a cooler and we assembled the dessert at the harbor. For this occasion I packed frozen Cool Whip instead of whipped cream so it would keep well in the cooler during dinner. For the biscotti we used Nonni's Cioccolatti Biscotti which added a little layer of rich dark chocolate to the dessert. We also found that the almond flavor of the biscotti worked really well with angel food cake.
We loved this dessert and found that it was hard to eat just one serving even though we were stuffed from dinner. I can't think of a more perfect way to spend a summer evening than sitting out in the harbor watching boats float by and enjoying a summertime dessert.
[Aren't these cupcake liners adorable? My sister-in-law gave them to me for Christmas along with a whole box full of cupcake goodies. I highly reccomend these liners, the paper is thick and waxy and much sturdier that regular liners.]
[Raspberry Dessert Sauce recipe can be found here]
- 1 box of Angel Food Cake mix
- 12 cupcake liners
- 6 peaches
- Juice from 1/2 lemon
- 1 package of fresh raspberries
- 1/4 cup + 2 Tbsp sugar
- 1 carton of Cool Whip or other whipped cream
- 4 Biscotti, crumbled
Step 1. Prepare the Angel Food Cake mix and bake according to the package directions for cupcakes. Cool and store in a cupcake carrier or other sealed container.
Step 3. Peel and slice peaches. Place into a storage container. Toss with the lemon juice to prevent browning and 2 Tbsp of sugar. Refridgerate until ready to use. The sugar will dissolve with the peach juice and create a nice syrup coating on the peaches. Cover and refridgerate.
Step 4. Assemble your cupcakes! Place each cupcake on dessert plates, surround with 2 spoonfuls of peaches, top with a dollop of whipped cream, drizzle with raspberry sauce and sprinkle biscotti crumbles on top.