Grilled Pound Cake With Marscarpone |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
3/4 cup mascarpone cheese |
2 tablespoons sugar |
1 teaspoon vanilla extract |
1/4 cup toasted chopped pecans |
8 3/4 -inch-thick slices pound cake |
4 1/2 tablespoons unsalted butter, at room temperature |
1/2 cup packed light brown sugar |
1/4 cup heavy cream |
1/2 pint blackberries |
1 tablespoon cognac |
Directions:
1. 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.
2. Heat a large skillet or griddle over medium heat. 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. Let cool.
3. 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. 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.
4. Spread some mascarpone filling on 4 pound cake slices; close with the remaining 4 cake slices. Top with the blackberries and sauce.
5. Photograph by Andrew Mccaul
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