Recipe courtesy of Robert Atallah Jr.
From:
Food Network Magazine
Grilled Pound Cake With Marscarpone
- Level: Easy
- Yield: 4 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 321
- Total Fat
- 20
- Saturated Fat
- 10
- Carbohydrates
- 32
- Dietary Fiber
- 1
- Sugar
- 25
- Protein
- 3
- Cholesterol
- 63
- Sodium
- 177
- Total: 35 min
- Prep: 25 min
- Cook: 10 min
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
- 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.
- 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.