Ms. Raspbee Angel Food Cake

• 34 cup mascarpone cheese, at room temperature
• 1 cup whipping cream
• 12 cup confectioners' sugar
• 1 (12 ounce) purchased angel food cake
• 14 cup honey syrup, sugar-free
• 1 teaspoon ground cinnamon, for dusting
• 1 cup fresh raspberry
• 8 mint sprigs, garnish

1. Stir the mascarpone and 4 tablespoons of honey syrup in a large bowl to blend.
2. Using an electric mixer, beat the cream in another large bowl, while slowly adding powdered sugar, until soft peaks form.
3. Using a large rubber spatula, fold 1/4 of the whipped cream into the mascarpone mixture to lighten.
4. Then fold the remaining whipped cream into the mascarpone mixture.
5. In a small bowl, combine raspberries with remaining honey syrup and allow to macerate until raspberries begin to give up their juice, about 15 minutes.
6. Serve a slice of the cake, garnish with mascarpone-whipped cream, macerated raspbees, ground cinnamon and mint sprig.
7. Yummy!

mascarpone cheese, whipping cream, sugar, cake, honey syrup, ground cinnamon, fresh raspberry, mint sprigs

Taken from www.food.com/recipe/ms-raspbee-angel-food-cake-299153 (may not work)