Pound Cake With Fresh Berries and Maple Whipped Mascarpone
Ready In: 15 mins
Serves: 4-6
Ingredients
- 1 sara lee poundcake, cut into cubes
- 1 pint fresh strawberry, sliced
- 1 pint fresh blueberries
- 1⁄2 pint raspberries
- 1⁄4 cup water
- 1 tablespoon confectioners' sugar
- 1⁄2 cup peach schnapps
- 12 ounces mascarpone cheese
- 1⁄4 cup maple syrup
- of fresh mint (to garnish)
Directions
- Place the large, diced pound cake into a storage container.
- Combine the strawberries, blueberries, raspberries, water, sugar and peach schnapps, and mix well. Store in a separate container.
- In a mixing bowl combine mascarpone cheese with real maple (not pancake syrup). Mix well and store in a container.
- Place the pound cake cubes in the center of a bowl. Top with the marinated fruit. Place a nice dollop of the maple mascarpone on top and garnish with fresh mint.
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