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Ingredients
- 12 oz. frozen raspberries, thawed
- 1/4 c. sugar
- 2 oz. (2-inch thick slice) pound cake
- 1/4 c. mascarpone
- 1/4 tsp. vanilla
- 1/2 c. cream, lightly whipped
- 1/2 pint fresh raspberries
Details
Servings 4
Preparation
Step 1
Puree frozen raspberries with half the sugar.
Slice the cake and cut into 1/2" cubes. Divide among 4 lowball, wine, or martini glasses. Top with equal amounts of puree.
Gently blend the mascarpone with the vanilla and remaining sugar. Fold in the whipped cream and put a scoop of this mixture in each glass. Finish with fresh berries. Serve immediately or chill for up to 4 hours.
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