Grilled Angel Food Cake with Grilled Peaches and Cream and Cherry Coulis

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  • Level: Easy
  • Total: 40 min (includes cooling time)
  • Active: 30 min
  • Yield: 4 servings
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Cake and Peaches:

Vegetable oil, for oiling grill grates

4 mini angel food cakes or sponge cake rounds

4 ripe peaches, halved and pitted 

1 cup whipping cream 

8 ounces mascarpone 

2 tablespoons honey 

Seeds from 1/2 vanilla pod 

Cherry Coulis:

2 cups fresh cherries, pitted

2 tablespoons champagne vinegar 

1 1/2 tablespoons dark brown sugar 

1/2 cup pistachios, crushed 


  1. For the cake and peaches: Heat a grill to medium-high heat and oil the grates with vegetable oil.
  2. Grill the cakes until dark grill marks appear, 4 to 5 minutes per side. Grill the flesh side of the peaches until dark grill marks appear, about 5 minutes. Set aside.
  3. In a cold stand mixer bowl using a whisk attachment, combine the whipping cream, mascarpone, honey and vanilla. Whip to medium-stiff peaks. Set aside.
  4. For the cherry coulis: In a blender, blend the cherries, champagne vinegar, dark brown sugar and 2 tablespoons water until the mixture is smooth. Transfer to a small saucepot and heat until the sugar dissolves. Strain out any solids if necessary and set aside to cool.
  5. In each of 4 shallow bowls, put a small puddle of coulis. Add a cake on top of that, followed by the grilled peaches and a nice dollop of the mascarpone cream. Garnish with a happy helping of crushed pistachios.