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Grilled Pound Cake with Strawberries and Mascarpone Cream

Grilled Pound Cake with Strawberries and Mascarpone Cream

A delicious dessert for two, made easy with ingredients from the Ingles deli and bakery.
Servings Prep Time
2  15 
Cook Time
  • 1/4 cup Mascarpone cheese
  • 1/4 cup Heavy whipping cream
  • 1/2 teaspoon Bourbon *
  • 1 teaspoon Sugar
  • 2 slices Pound cake (about 1-1/2 inch thick) Purchased from the bakery
  • 2 Tablespoons Butter, softened
  • 2 Tablespoons Unicoi Preserves Strawberry Vanilla Spread
  •  Strawberries, for garnish
2. Combine mascarpone cheese, whipping cream, sugar and bourbon in a small, clean bowl. Using an electric mixer, whip until soft peaks form. Cover and refrigerate until needed, up to 2 days.
3.Preheat cast iron or non-stick skillet on medium. Butter both sides of pound cake evenly and toast each side until golden brown, 2-3 minutes per side. Remove from pan and place on dessert plate.
To serve, top each slice with a scoop of the mascarpone cream and a spoonful of Unicoi Preserves Strawberry Vanilla Spread. Garnish with fresh strawberries, if available.
Recipe Notes

*Can substitute vanilla extract for bourbon

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