Toasted Pound Cake with Mascarpone and Amaretto

Cook Time: 5 min
Level: Easy
Yield: 6 servings

Ingredients

* 1 pound cake (10 3/4 ounce), cut crosswise into 12 slices
* 3/4 cup apricot preserves
* 3 tablespoons almond flavored liqueur (recommended: Amaretto)
* 2/3 cup mascarpone cheese
* 1/4 cup sliced almonds, toasted

Directions

Preheat oven to 350 degrees F.

Place the pound cake slices on a large heavy baking sheet and toast in
oven for 7 to 10 minutes until the slices turn golden brown.
Alternatively, toast the pound cake slices in an electric toaster
until golden.

Stir the apricot preserves and amaretto in a small bowl to blend.

Place 1 cake slice atop each of 6 plates. 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.

Individual Strawberry Trifles

Cook Time: 25 min
Level: Easy
Yield: 2 servings

Ingredients
Marinated strawberries:

* 1 quart fresh strawberries, halved
* 1/3 cup aged balsamic vinegar

Whipped cream:

* 3 cups heavy cream
* 2 teaspoons vanilla extract
* 1/4 cup confectioners' sugar
* 1 (1 pound) fresh pound cake
* 1/3 cup amaretto liqueur
* 2 amaretto cookies, for garnish
* Demerara sugar, for garnish

Directions

In a small shallow casserole dish, toss the strawberries with vinegar
and let stand at room temperature for 15 to 20 minutes. After the
strawberries have marinated, check for sweetness, adding sugar if
desired.

In a large bowl using an electric mixer, whisk the cream to soft
peaks. Add the vanilla and confectioners' sugar. Whip until stiff
peaks. Set aside.

Using a serrated knife, slice pound cake lengthwise into 1/2-inch
thick slices. You will only need 4 slices. Using a 2-inch cookie
cutter, cut out circles from each cake slice. Line up 2 high ball
glasses and place 1 cake circle in the bottom of each. Brush cakes
with amaretto liqueur. Add 2 tablespoons of marinated strawberries and
spread evenly. Using a different tablespoon, add a large dollop of
whipped cream and spread evenly. Add a second layer of cake, pressing
down lightly. Brush with amaretto liqueur. Add 2 tablespoons of
marinated strawberries and spread evenly. Top with a large dollop of
whipped cream, spreading evenly. Use remaining cake, cream and
strawberries to create a more humble trifle dish.

Cover trifles with plastic wrap and refrigerate for impromptu
indulgence, Keeping in mind that it will store for up to 2 days.

To serve, remove and discard plastic wrap. Grate amaretto cookie on
top and sprinkle with demerara sugar.

Ricotta Orange Pound Cake with Strawberries

Cook Time: 45 min
Level: Intermediate
Yield: 6 to 8 servings

Ingredients

* 1 1/2 cups cake flour
* 2 1/2 teaspoons baking powder
* 1 teaspoon kosher salt
* 3/4 cup (1 1/2 sticks) butter, room temperature, plus more to
grease the baking pan
* 1 1/2 cups whole milk ricotta cheese
* 1 1/2 cups sugar, plus 1 tablespoon
* 3 large eggs
* 1 teaspoon vanilla extract
* 1 orange, zested
* 2 tablespoons Amaretto
* Powdered sugar, for dusting
* 1 pint strawberries, hulled and quartered or 3 oranges, cut into supremes

Directions

Preheat the oven to 350 degrees F. Grease a 9 by 5 by 3-inch loaf pan
with butter. In a medium bowl combine the flour, baking powder, and
salt. Stir to combine.

Using an electric mixer, cream together the butter, ricotta, and sugar
until light and fluffy, about 3 minutes. With the machine running, add
the eggs 1 at a time. Add the vanilla, orange zest, and Amaretto until
combined. Add the dry ingredients, a small amount at a time, until
just incorporated. Pour the mixture into the prepared pan and bake
until a toothpick comes out clean and the cake is beginning to pull
away from the sides of the pan, about 45 to 50 minutes. Let the cake
cool in the pan for 10 minutes then transfer to a wire rack to cool
completely. Using a mesh sieve, dust the cooled cake with powdered
sugar.

Meanwhile, place the strawberries (or orange supremes) in a small bowl
with the remaining 1 tablespoon sugar. Let sit until the juices have
pooled around the strawberries.

To serve, slice the cake and serve with a spoonful of strawberries and
their juices over the top of the cake.

From: foodnetwork.com