Flaming Grilled Pound Cake with Mascarpone
3/4 cup mascarpone cheese
2 tablespoons sugar
1 teaspoon vanilla extract
1/4 cup toasted chopped pecans
8 - 3/4 inch think slices pound cake
4 & 1/2 tablespoons unsalted butter
1/2 cup packed brown sugar
1/4 cup heavy cream
1/2 pint blackberries
1 tbsp cognac
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.
Heat a large skillet or griddle over medium heat. Spread some butter on both sides of each cake slice (about 2 tbsp total) Toast in the skillet until golden, about 2 minutes per side. Let cool
Combine the brown sugar and the remaining 2 & 1/2 tbsp 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 minute more. Stir in the blackberries, smashing a few berries with the back of the spoon. Remove from heat, then add the cognac and return to medium heat. Carefully tilt the pan so the cognac ignites (if using and electric stove, hold a match near the sauce to ignite it) Cook until flames subside.
Spread some mascarpone filling on 4 pound cake slices; close with the remaining 4 cake slices. Top with the blackberries and sauce.
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