Grilled Pound Cake with Strawberries and Mascarpone Cream
A delicious dessert for two, made easy with ingredients from the Ingles deli and bakery.
Heavy whipping cream
Pound cake (about 1-1/2 inch thick)
Purchased from the bakery
Unicoi Preserves Strawberry Vanilla Spread
Strawberries, for garnish
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.
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.
*Can substitute vanilla extract for bourbon