- 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