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Raspberry Fools with Pound Cake and Caramelized Honey

Amanda Powell
  • 11 minutes
  • Serves 4

INGREDIENTS

2 1/2 cups

raspberries (fresh or frozen), plus more for topping

2 tbsp

raspberry liqueur or water

3 tbsp

sugar

3 tbsp

honey

3/4

cup, plus 1 tablespoon heavy cream, divided

1/2 tsp

vanilla extract

1/4 tsp

almond extract

1 cup

small cubes pound cake (I used lemon and marzipan pound cake), plus more for topping

3 tbsp

toasted coconut, plus more for topping