Ingredients
1 1/2 cups whipping cream
3 tablespoons GOLDEN BLOSSOM HONEY
1/4 teaspoon almond extract
24 ladyfingers or 1 store bought pound cake cut into 1/2-inch thick slices
1 cup seedless raspberry jam
4 ripe peaches, peeled and sliced
2 cups fresh or frozen raspberries, reserve a few for garnish
Honey Tips
How Honey is Made
To make honey, bees drop the collected nectar into the honeycomb and then evaporate it by fanning their wings.
Directions
Whip cream with an electric beater until soft peaks begin to form. Slowly drizzle in honey one tablespoon at a time while continuing to beat, until stiff peaks form. Add almond extract and beat just to combine.
Use a medium sized clear glass bowl if possible or any medium sized bowl will do.
Arrange a layer of ladyfingers or pound cake slices over bottom of bowl. Spread with 1/3 of raspberry jam. Top with 1/3 of fruit and then 1/3 of whipped cream. Repeat layering two more times ending with whipped cream. Repeat layering two more times ending with whipped cream. Sprinkle with reserved raspberries.
Refrigerate 2-4 hours before serving to allow cake to absorb flavors.
Serves: 4-6
Use a medium sized clear glass bowl if possible or any medium sized bowl will do.
Arrange a layer of ladyfingers or pound cake slices over bottom of bowl. Spread with 1/3 of raspberry jam. Top with 1/3 of fruit and then 1/3 of whipped cream. Repeat layering two more times ending with whipped cream. Repeat layering two more times ending with whipped cream. Sprinkle with reserved raspberries.
Refrigerate 2-4 hours before serving to allow cake to absorb flavors.
Serves: 4-6
