Toasted Pound Cake with Mascarpone and Amaretto
So this, my finale, is the ultimate in Everyday Italian cooking. Sure, there’s some cheating involved—I’m not asking you to bake a pound cake. But this distinct combination of Italian flavors will transport you to a piazza-side café, nibbling this great dessert, sipping espressos, and people-watching, instead of struggling in the kitchen for hours upon end. That’s been my goal in this book. I hope I’ve succeeded
You could also grill the pound cake or toast it in the oven—whatever is easier.
Recipe information
Yield
6 servings
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
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.
