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Grilled Pound Cake With Berries by CampingForFoodies features a plate filled with two slices of grilled pound cake that has golden brown grill marks. The slices are topped with a creamy white mascarpone cheese mixture. Red fresh raspberry and fresh blueberry toppings are spooned over the mascarpone mixture and topped with toasted walnuts. The afternoon setting sun is gently lighting the food.

Grilled Pound Cake With Berries & Mascarpone Toppings

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Author: Kim Hanna
Camping For Foodies Dessert Camping Recipes: This is one of the easiest pound cake desserts you can make with exciting flavors and textures.
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Ingredients

  • 1/4 cup chopped walnuts
  • 1 (6 oz) container fresh raspberries
  • 1 (6 oz) container fresh blueberries
  • 1 lemon zest and juice (divided)
  • About 4 tablespoons sugar divided
  • 1 (8 oz) container mascarpone cheese
  • 2 tablespoons powdered sugar
  • 1 packaged vanilla pound cake loaf sliced in 8 even slices, about 1-inch thick
  • 4 tablespoons butter softened

Instructions

  • Add walnuts to small pan. Over medium-high heat, cook until nuts are toasted. You will “smell” the doneness; watch them closely because once they start toasting they can burn quickly.
  • Add raspberries, half the lemon juice and zest and half the sugar to a medium sized pan. Cook over medium heat until the sugar is dissolved and berries are warmed through. While cooking use back of fork or potato masher to crush some of the berries to create a sauce, make sure to leave some berries whole. Set aside to cool.
  • Repeat this process for the blueberries.
  • Let the mascarpone soften a bit and then mix in the powdered sugar. Transfer to a re-sealable plastic bag. If you are doing this right before assembly, leave at room temperature so you can pipe it through the bag. If you are doing this in advance, refrigerate until you are ready to use it.
  • Pre-heat cast iron grill pan or griddle to medium high heat. You can use a campfire, camp stove or RV stove as your heat source for this. (see Note #1)
  • Butter both sides of each pound cake slice and grill on each side until nicely browned and toasted, about 1-2 minutes total.
  • For assembly, place 2 slices of pound cake on a plate. Then, cut corner off of plastic bag and squeeze cheese through the opening, spoon on some of each berry mixture and top with the toasted walnuts. Enjoy!

Notes

  1. Use the “hand test”: hold the palm of your hand about 5 inches above the heat source, pull it away before it hurts, 5-6 seconds = medium heat.

Nutrition Information

Serving: 1g | Calories: 437kcal | Carbohydrates: 65g | Protein: 6g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 107mg | Sodium: 558mg | Potassium: 148mg | Fiber: 2g | Sugar: 44g | Vitamin A: 476IU | Vitamin C: 14mg | Calcium: 71mg | Iron: 2mg