Grilled Pound Cake With Marscarpone

Name: Grilled Pound Cake With Marscarpone
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 1 pints blackberries; 1 Tbsp cognac; 59 milliliters heavy cream; 118 milliliters packed light brown sugar; 177 milliliters mascarpone cheese; 59 milliliters toasted chopped pecans; 9 inches thick slices pound cake; 2 Tbsps sugar; 5 Tbsps unsalted butter, at room temperature; 1 teaspoon vanilla extract

One serving contains 578 calories, 5g of protein, and 42g of fat. This recipe serves 4. It will be a hit at your The Fourth Of July event. A mixture of thick pound cake, sugar, pecans, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes about 35 minutes.

Instructions

Mix the mascarpone, sugar and vanilla in a bowl with a rubber spatula until smooth. Fold in the pecans; cover and refrigerate until ready to serve.

Ingredients you will need

Mascarpone

Vanilla

Pecans

Sugar

Equipment you will use

Spatula

Bowl

Heat a large skillet or griddle over medium heat.

Equipment you will use

Frying Pan

Spread some butter on both sides of each cake slice (about 2 tablespoons total). Toast in the skillet until golden, about 2 minutes per side.

Ingredients you will need

Butter

Spread

Toast

Equipment you will use

Frying Pan

Let cool.

Combine the brown sugar and the remaining 2 1/2 tablespoons butter in a skillet over medium heat. Cook, stirring, until melted and bubbly, about 3 minutes. Carefully add the cream and cook, stirring, about 1 more minute. Stir in the blackberries, smashing a few berries with the back of a spoon.

Ingredients you will need

Blackberries

Brown Sugar

Berries

Butter

Cream

Equipment you will use

Frying Pan

Remove from the heat, then add the cognac and return to medium heat. Carefully tilt the pan so the cognac ignites (if using an electric stove, hold a lit match near the sauce to ignite it); cook until the flames subside.

Ingredients you will need

Cognac

Sauce

Equipment you will use

Stove

Frying Pan

Spread some mascarpone filling on 4 pound cake slices; close with the remaining 4 cake slices. Top with the blackberries and sauce.

Ingredients you will need

Blackberries

Mascarpone

Pound Cake

Sauce

Photograph by Andrew Mccaul

Mix the mascarpone, sugar and vanilla in a bowl with a rubber spatula until smooth. Fold in the pecans; cover and refrigerate until ready to serve.

Ingredients you will need

Mascarpone

Vanilla

Pecans

Sugar

Equipment you will use

Spatula

Bowl

Heat a large skillet or griddle over medium heat.

Equipment you will use

Frying Pan

Spread some butter on both sides of each cake slice (about 2 tablespoons total). Toast in the skillet until golden, about 2 minutes per side.

Ingredients you will need

Butter

Spread

Toast

Equipment you will use

Frying Pan

Let cool.

Ingredients you will need

Blackberries

Brown Sugar

Berries

Butter

Cream

Equipment you will use

Frying Pan

Ingredients you will need

Cognac

Sauce

Equipment you will use

Stove

Frying Pan

Spread some mascarpone filling on 4 pound cake slices; close with the remaining 4 cake slices. Top with the blackberries and sauce.

Ingredients you will need

Blackberries

Mascarpone

Pound Cake

Sauce

Photograph by Andrew Mccaul

Equipment

Ingredients

Servings:

1pints

blackberries 1Tbsp

cognac 59milliliters

heavy cream 118milliliters

packed light brown sugar 177milliliters

mascarpone cheese 59milliliters

toasted chopped pecans 9inches

thick slices pound cake 2Tbsps

sugar 5Tbsps

unsalted butter, at room temperature 1teaspoon

vanilla extract

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are great choices for Pound Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.