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 cake for a fun take on grilled cheese.


  • 4 slices angel food cake from a loaf
  • 2 tablespoons butter at room temperature
  • 1 teaspoon vegetable or canola oil
  • 4 slices havarti cheese
  • 4 tablespoons mascarpone cheese softened
  • ½ teaspoon granulated sugar
  • 1 1.45- ounce bar HERSHEY’S Milk Chocolate with Almonds
  • ½ cup fresh raspberries
  • Zest of 1 orange


  1. 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.
  2. 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.
  3. 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.
  4. 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.