Patriotic Pound Cake
Description
If you were thinking you can't make dessert on the griddle, I'm about to take you to school! A few steps and you're on your way to impressing the whole family. Fresh summer berries make the prettiest desserts.
Ingredients
Instructions
Mascarpone Whipped Cream
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Make the whipped cream.
In a small bowl, add whipping cream and with a mixer, mix on high for 90 seconds. Add powdered sugar, vanilla, and mascarpone cheese. Mix on high until all ingredients are mixed together. Cover and set aside in refrigerator.
Strawberry and Blueberry compotes
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Make berry compotes.
Preheat griddle to medium heat. On one side of griddle, place small sauce pan directly on surface. On other side of griddle, melt 2 tablespoons of butter.
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In saucepan, add blueberries, water, lemon juice, and white sugar. Stir periodically until mixture thickens to a syrup.
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On side of griddle with butter, add strawberry slices and simmer. When strawberries darken in color, sprinkle brown sugar on top and coat evenly. Allow entire mixture to simmer and thicken. Put strawberry compote in bowl and remove both compotes from heat.
Toast Pound Cake
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Apply butter to both sides of pound cake slices and toast. When golden brown, place on large tray, with slices flat in a row.
Put everything together
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One one-third of the pound cake edge, pour on strawberry compote. On the other outside edge, pour on blueberry compote. In the middle, fill with whipped mixture. Serve and enjoy!