Best Toasted Pound Cake With Mascarpone And Amaretto Recipes

Toasted Pound Cake with Mascarpone and Amaretto image

Yield 6 servings

Number Of Ingredients 5

1/4 cup sliced almonds
3/4 cup apricot preserves
3 tablespoons amaretto liqueur
1 (10.75-ounce) pound cake, cut crosswise into 12 slices
2/3 cup mascarpone cheese

Steps:

Preheat the oven to 350 degrees F. Place the almonds on a large, heavy baking sheet, and toast in the oven, stirring occasionally, until the nuts are fragrant and light golden brown, about 7 minutes. Let cool completely.
In a small bowl, stir the apricot preserves and amaretto to blend. Working in batches, toast the pound cake slices in a toaster until golden.
Place 1 cake slice atop each of six plates, and spoon the mascarpone cheese atop the cake slices. Arrange the remaining cake slices offset atop the bottom cake slices. Spoon the apricot mixture over. Sprinkle with the almonds and serve immediately.

Toasted Pound Cake Dessert image

Provided by Buddy P

Categories Dessert

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 vanilla flavored poundcake, cut crosswise into 1/2 inch slices. (10 3/4 ounces, even number)
3/4 cup apricot preserves (or jam put in blender)
3 tablespoons Amaretto
mascarpone cheese, at room temperature
sliced almonds, toasted

Steps:

Preheat oven to 350 degrees.
Place the pound cake slices on a baking sheet and toast in oven until the slices turn golden brown. (or put in toaster).
Stir the apricot preserves and amaretto together. Warm slightly.
Place 1/2 of the cake slices on plates. Put 1 full tablespoon mascarpone cheese on each cake slice. Put the remaining cake slices at an offset on top of the cheese. Spoon the apricot/amaretto mixture on top of the cake. Add the almonds. Serve immediately while warm.

Nutrition Facts : Calories 436.2, Fat 15.1, SaturatedFat 8.7, Cholesterol 165.8, Sodium 322.5, Carbohydrate 75.2, Fiber 0.6, Sugar 22.1, Protein 4.5

Toasted Pound Cake with Citrus Cream image

Provided by Giada De Laurentiis

Categories dessert

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

Vegetable cooking spray
1 (10.75-ounce) frozen pound cake, thawed and cut into 9 (1-inch) slices
2 tablespoons butter, melted
1/3 cup honey, for drizzling
8 ounces mascarpone cheese
1/2 cup whipping cream
1/4 cup granulated sugar
1 tablespoon fresh orange juice
1 lemon, zested and juiced
1 lime, zested and juiced
1 teaspoon orange zest
1 teaspoon vanilla extract
2 large oranges, segmented

Steps:

For the pound cake: Preheat the oven to 350 degrees F. Spray a baking pan with cooking spray. Arrange the pound cake in a single layer on the prepared pan. Brush with the melted butter and drizzle with honey. Bake for 7 to 8 minutes or until lightly golden. Set aside to cool for 10 minutes.
For the citrus cream: In a medium bowl, using an electric hand mixer, beat all the ingredients together until stiff peaks form, about 1 minute.
To assemble: Spoon the citrus-cream filling on the cooled pound cake slices. Top with orange segments and serve.