Raspberry and Chocolate with Almonds Grilled Cheese
Havarti cheese, creamy mascarpone, tart raspberries, milk chocolate with almonds and orange zest get melty and gooey pressed in between hunks of angel food…
Table of contents
Grilled cheese is a regular thing at my house. Usually it's the savory kind, cheddar on white bread with a bowl of tomato soup. Nothing wrong with that. But sometimes you want something different. That's where this sweet grilled cheese comes in. It swaps bread for angel food cake, then layers Havarti, mascarpone, fresh raspberries, and a milk chocolate bar with almonds. The orange zest ties it all together. I've judged grilled cheese contests and shared tips on photographing them, and I've made plenty of melty sandwiches over the years. This one stands out because it's a dessert that still feels like a grilled cheese.
Why You’ll Love This Raspberry and Chocolate with Almonds Grilled Cheese
- The combination of creamy Havarti and mascarpone with tart raspberries and sweet chocolate with almonds creates a flavor that's both familiar and surprising.
- Angel food cake replaces bread, so the sandwich stays light and airy while the outside turns golden and crisp from the butter.
- You can make it in about 10 minutes, which makes it a quick dessert or a fun weekend treat.
Key Ingredients for This Havarti Mascarpone Grilled Cheese
- Angel food cake: Use store-bought or homemade. It's lighter than bread and gives a sweet, airy base. Slice it about 1 inch thick so it holds up to the fillings.
- Havarti cheese: This semi-soft cheese melts smoothly and has a buttery, mild flavor. It won't compete with the chocolate and fruit. Look for slices or a block you can cut yourself.
- Mascarpone: Adds a creamy, rich layer. It's thicker than cream cheese but not as tangy. If you can't find it, mix equal parts cream cheese and heavy cream.
Kitchen Tools You’ll Need for This Grilled Cheese
- Non-stick frying pan (8- or 10-inch works well)
- Lid that fits the pan (or a piece of foil)
- Spatula for flipping
- Cutting board and knife for slicing cake and cheese
- Microplane or zester for orange zest
Tips for Making the Best Angel Food Cake Grilled Cheese
Angel food cake is more delicate than bread, so handle it gently when layering ingredients. Use a non-stick pan and a lid to trap heat, which helps the cheese and chocolate melt evenly without burning the cake. The recipe calls for 3-4 minutes of cooking over medium heat. Keep an eye on it; the cake browns faster than bread because of its sugar content. If you see it getting too dark, lower the heat slightly. Also, make sure the butter is at room temperature so it spreads without tearing the cake.
How to Keep Angel Food Cake from Getting Soggy in a Grilled Cheese
Angel food cake is porous, so it can soak up butter and moisture from the fillings and turn soggy. The trick is to butter only one side of each slice and cook that side first. The butter creates a barrier that crisps the exterior while the inside stays soft. Also, don't overload the sandwich with too many raspberries; they release juice as they heat. Stick to the recipe's amount. Finally, cook over medium heat with a lid to melt the cheese and chocolate quickly before the cake has time to absorb too much liquid.
Ways to Switch Up This Raspberry and Chocolate Grilled Cheese
You can swap the raspberries for sliced strawberries or blackberries if that's what you have. For the chocolate, any milk chocolate bar works, or try dark chocolate for a less sweet version. If you don't have angel food cake, brioche or challah bread makes a good substitute, though the texture will be denser. For a dairy-free option, use vegan butter and a dairy-free cheese that melts well, like a plant-based mozzarella. The mascarpone can be replaced with cream cheese softened with a little sugar.
What to Serve with This Sweet Grilled Cheese
This sandwich is rich and sweet, so it works well on its own as a dessert. If you want to round it out, serve it with a small scoop of vanilla ice cream or a dollop of whipped cream. The cool creaminess balances the warm, gooey chocolate and cheese. For a lighter option, pair it with a handful of fresh berries or a simple green salad with a tangy vinaigrette to cut through the sweetness.
How to Store Leftover Grilled Cheese Sandwiches
This sandwich is best eaten fresh, but if you have leftovers, let them cool completely. Wrap each sandwich in foil or place in an airtight container and refrigerate for up to 1 day. The angel food cake will soften, and the raspberries may release some juice, so the texture won't be the same as fresh. To reheat, place the sandwich in a non-stick pan over medium-low heat for a few minutes per side, or in a 350°F oven for about 5 minutes. The cake will crisp up again slightly.
- Cook
- 4 min
- Cuisine
- American
- Course
- Dessert
Ingredients
Instructions
- Spread ½ tablespoon of butter on one side of each slice of the angel food cake and turn the unbuttered side up, laying the buttered side down on a cutting board or piece of parchment.
- Layer each of the 4 slices of angel food cake with 1 slice of the havarti, then set 2 of the havarti topped slices aside. Spread half of the mascarpone on top of the other 2 slices and sprinkle with the sugar. Top these with a generous pinch of the orange zest then roughly break the pieces of the HERSHEY’S Milk Chocolate Bar with Almonds into chunks and divide among the 2 slices of cake with the mascarpone and zest. Top each slice with a few berries.
- Drizzle the oil into a non-stick fry pan over medium heat. Place the four sandwich slices in the pan buttered side down. Cover with a lid and cook for 3-4 minutes or until the bread is golden and the cheese and chocolate has melted.
- Transfer to a plate and top the chocolate, cheese and berry sides of the sandwich with the slices of cake with just the melted cheese. Enjoy hot.
Nutrition (per serving, estimated)
- Calories
- 520 kcal26% DV
- Protein
- 14 g28% DV
- Fat
- 32 g41% DV
- Carbs
- 46 g17% DV
- Fiber
- 3 g11% DV
- Sodium
- 540 mg23% DV
% Daily Values are based on a 2,000-calorie diet (FDA). Values are estimates — see our nutrition data sources.
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Written by
Emma Rose — Recipe developer & food photographer
Hi, I'm Emma! I cook, bake and photograph everything you see here from my little home kitchen. My recipes are simple, reliable and made for real life.
