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
5
Servings Prep Time
2 15
Cook Time
5
Ingredients
  • 1/4cup Mascarpone cheese
  • 1/4 cup Heavy whipping cream
  • 1/2teaspoon Bourbon*
  • 1teaspoon Sugar
  • 2slices Pound cake (about 1-1/2 inch thick)Purchased from the bakery
  • 2Tablespoons Butter, softened
  • 2 Tablespoons Unicoi Preserves Strawberry Vanilla Spread
  • Strawberries, for garnish
Instructions
  1. 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.
  2. 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.
  3. 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