Best Grilled Pound Cake With Marscarpone Recipes

AWARD-WINNING MASCARPONE POUND CAKE

Steps:

• Coat a 10-inch tube pan or bundt pan with solid vegetable shortening, then sprinkle with granulated sugar. Or, spray with cake release, my favorite!
• Preheat oven to 325 degrees F
• In the bowl of an electric mixer, cream butter, shortening, and mascarpone until smooth.
• Add sugar and beat until fluffy, mixture will lighten in color slightly.
• Add eggs one at a time, beating after each addition.
• Slowly add flour to mixture and combine.
• Add vanilla, butter, and almond extracts and combine.
• Spoon batter into prepared pan. Bake 1 hour and 15 to 20 minutes or until pick inserted in center comes out clean or with 'dry' crumbs.
• Allow to cool on the countertop on a wire rack 15 minutes before inverting on a serving tray. Cool completely before covering.
• Cake can be stored in an air-tight container on the counter-top for 3 to 4 days or refrigerator for one week.

GRILLED POUND CAKE WITH DRUNKEN BERRIES AND SYLLABUB

Steps:

• For the pound cake: Preheat the oven to 325 degrees F. In a large bowl, cream the butter and granulated sugar. Blend until the grains of sugar are no longer visible. Beat in the vanilla. Then add the eggs and flour alternately. Grease and flour 2 loaf pans or a 9- by 9-inch cake pan. Pour the batter into the pan(s) and bake for 1 hour. Then remove and let cool on a wire rack.
• For the syllabub: In a large bowl, combine the heavy cream and granulated sugar. Whip with a whisk or hand mixer until the cream is whipped and fluffy. Slowly fold in the sherry, brandy, vanilla extract and lemon zest. Place the bowl in the refrigerator to set up.
• For the berries: In a large bowl, combine the berries and wine. Add the granulated sugar and mix. Cover and let sit to bring to room temperature. (You can put it in the refrigerator, I just happen to like the berries at room temp. Whatever floats your boat.)
• To serve: Preheat a grill, grill pan or broiler. Cut the pound cake into 1/2-inch thick slices. Stir the brown sugar into the warm melted butter. Brush both sides of the pound cake slices with the melted butter and brown sugar.
• Place the slices on the hot grill or under the broiler. If using a grill, get grill marks on both sides. If using a broiler, get some golden brown color on both sides.
• Cut the pound cake slices on a diagonal or in strips, and arrange in a creative way in the center of a dessert plate. Try and get some height. With a slotted spoon, ladle a good scoop of berries over the pound cake. Add a good dollop of syllabub on top of the berries, and dust with lemon zest and mint.

GRILLED POUND CAKE WITH BERRIES

Steps:

• In a large bowl, combine the strawberries, raspberries, blueberries, 2 tablespoons sugar and mint; set aside. , In a small bowl, beat cream until it begins to thicken. Beat in remaining sugar. Add lemon juice and zest; beat until soft peaks form. Cover and refrigerate until serving., Spread butter over both sides of cake slices. Grill, uncovered, over indirect medium heat for 1-2 minutes on each side or until light golden brown. Serve with berry mixture and whipped cream.