Recipe courtesy of Robert Atallah Jr.

Grilled Pound Cake With Marscarpone

  • Level: Easy
  • Total: 35 min
  • Prep: 25 min
  • Cook: 10 min
  • Yield: 4 sandwiches
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Ingredients

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

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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Spread some mascarpone filling on 4 pound cake slices; close with the remaining 4 cake slices. Top with the blackberries and sauce.
  1. 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.
  2. 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.
  3. 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.
  4. Spread some mascarpone filling on 4 pound cake slices; close with the remaining 4 cake slices. Top with the blackberries and sauce.
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