Grilled Pound Cake with Mascarpone

By cheeserohan

Ingredients

• 3/4 cup mascarpone cheese
• 2 Tablespoons sugar
• 1 teaspoon vanilla extract
• 1/4 cup toasted chopped pecans
• 8 3/4-inch 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

Details

Servings 4

Preparation

Step 1

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 minutes. 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; cook until the flames. subside.

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