The image showcases a slice of angel food cake topped with a vibrant berry mixture and a dollop of freshly whipped cream, garnished with fresh mint—a delightful and refreshing dessert. Here’s how you can recreate this exquisite treat:

Angel Food Cake with Macerated Berries and Chambord Whipped Cream

Ingredients:

For the Macerated Berries:

• 1 cup strawberries, hulled and sliced
• 1 cup raspberries
• 2 tablespoons gin
• 1 tablespoon white sugar
• 1 tablespoon dark brown sugar
• Juice of 1 lemon

For the Chambord Whipped Cream:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 tablespoon Chambord (raspberry liqueur)
• Zest of 1 orange

For Serving:

• Angel food cake, store-bought or homemade
• Fresh mint leaves, finely chopped for garnish

Instructions:

1. Macerate the Berries:
   • In a mixing bowl, combine the sliced strawberries, raspberries, gin, both sugars, and lemon juice.
   • Gently toss the berries until they are well-coated with the gin and sugar mixture.
   • Let the berries sit for at least 30 minutes, stirring occasionally, to allow the flavors to meld and the juices to release.
2. Prepare the Whipped Cream:
   • In a chilled bowl, whip the heavy cream until it begins to thicken.
   • Add the powdered sugar, Chambord, and orange zest.
   • Continue to whip until the cream forms soft peaks. Be careful not to over-whip.
3. Assemble the Dessert:
   • Slice the angel food cake into generous portions.
   • Spoon the macerated berries over the cake, making sure to drizzle some of the juices.
   • Dollop the Chambord whipped cream on top of the berries.
4. Garnish and Serve:
   • Sprinkle the freshly chopped mint over the whipped cream for a burst of color and freshness.
   • Serve immediately and enjoy the combination of the light, airy cake with the boozy, sweet berries and the rich, fragrant cream.

This dessert is perfect for a summer evening or as a special treat after a meal. The citrus and mint provide a fresh contrast to the sweetness of the berries and the indulgent whipped cream.