Grilled Pound Cake With Marscarpone

Total Time:
35 min
25 min
10 min

4 sandwiches

  • 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
  • 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.

  • 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.

  • 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.

  • Spread some mascarpone filling on 4 pound cake slices; close with the remaining 4 cake slices. Top with the blackberries and sauce.

  • Photograph by Andrew Mccaul

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