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Shopping List

  • 1 8 oz. container mascarpone cheese (available in the Ingles deli) 1 cup Laura Lynn heavy whipping cream
  • 4 teaspoons powdered sugar
  • 2 teaspoons bourbon
  • 1 Ingles Bakery pound cake, loaf size
  • Softened butter
  • 1 jar Unicoi Preserves Strawberry Vanilla Spread (available in the Ingles Deli) Fresh strawberries, for garnish

 

Instructions

  1. To make the bourbon mascarpone cream:
  2. Combine mascarpone cheese, whipping cream, powdered sugar and bourbon in a clean, medium sized mixing bowl.
  3. Using an electric mixer, whip until soft peaks form.
  4. Cover and refrigerate until needed, up to 2 days ahead.

To grill cake:

  1. Preheat cast iron or non-stick skillet on medium heat.
  2. Cut pound cake into 3/4 inch thick slices and butter both sides of the cake slices evenly.
  3. Toast each side until golden brown, about 2-3 minutes per side.
  4. Remove from pan and place on dessert plate.

To Serve:

  1. Top each slice of grilled pound cake with a scoop of bourbon mascarpone cream and a spoonful of Unicoi Preserves Strawberry Vanilla Spread.
  2. Garnish with fresh sliced strawberries.

Yield: 9 servings