Last Tuesday night, the reward for a simple supper of salad was a new dessert experiment made possible by the abundance of sour cream pound cake still sitting on the counter. The special treat was griddled pound cake slices with a mascarpone-and-walnut filling, topped with a sweet skillet syrup and blackberries.
"Grilled Pound Cake with Mascarpone," from Robert Atallah, Jr. Published in Food Network Magazine, April 2011, p. 140.
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