A delicious cocktail recipe I dreamed up during an evening thunderstorm that combines the wonderful flavors of Skrewball peanut butter flavored whiskey with Kahlua rum and coffee liqueur. I paired this with a slice of grilled pound cake, topped with a dollop of peanut butter whiskey infused whipped mascarpone cream and some of our Unicoi Preserves Strawberry Vanilla Spread.
Grilled Pound Cake with Skrewball Mascarpone Cream
18 ounce containerMascarpone cheese
1cupHeavy whipping cream
4tablespoonsSkrewball Peanut Butter Whiskey
1stickunsalted butter, softened
1jarUnicoi Preserves Strawberry Vanilla Spread
Dark and Stormy Skrewball Cocktail
Place 2 ounces of Skrewball Whiskey into a cocktail shaker. Add 1 ounce Kahlua Liqueur and shake to combine. Place a single large cocktail ice cube into an old fashioned cocktail glass. Pour cocktail over ice cube and serve immediately.
Skrewball Mascarpone Whipped Cream
Combine mascarpone cheese, whipping cream, powdered sugar and Skrewball whiskey in a clean, medium sized mixing bowl. Using an electric mixer, whip until soft peaks form. Cover and refrigerate until needed, up to 2 days ahead.
Prepare Pound Cake
Preheat cast iron or non-stick skillet on medium heat.
Cut pound cake into 3/4 inch thick slices and butter both sides of the cake slices evenly. Toast each side until golden brown, about 2-3 minutes per side. Remove from pan and place on dessert plate.
Alternatively, you can toast the buttered pound cake slices on your grill. Grill over direct heat, 2-3 minutes a side to toast the cake and allow grill marks to form.
Prepare and Serve
Top each slice of grilled pound cake with a dollop of Skrewball mascarpone cream and a spoonful of Unicoi Preserves Strawberry Vanilla Spread. Serve alongside Dark and Stormy Skrewball cocktail.
Unfamiliar with Skrewball or Kahlua? Click to go find out more. To order some of our Unicoi Preserves Strawberry Vanilla Spread go here.