TOASTED POUND CAKE WITH CITRUS CREAM
Pound Cake:
Vegetable Cooking Spray
1 (10.75 ounce) frozen pound cake, thawed and cut into 9 (1 inch) slices
2 Tablespoons butter, melted
1/3 Cup honey, for drizzling
Citrus Cream:
8 ounces mascarpone cheese
1/2 Cup whipping cream
1/4 Cup sugar
1 Tablespoon fresh orange juice
1 lemon, zested and juiced
1 lime, zested and juiced
1 tsp orange zest
1 tsp vanilla extract
2 large oranges, segmented
For the Pound Cake: Pre-heat oven to 350*. Spray a cookie sheet with cooking spray. Arrange the pound cake slices in a single layer on pan. Brush with the melted butter and drizzle with honey. Bake for 7-8 minutes or until lightly golden. Set aside to cool.
For the Citrus Cream: In a medium bowl, using an electric mixer, beat all the ingredients together until stiff peaks form, about 1 minute.
To Assemble: Place cooled pound cake slices onto individual dessert plates. Spoon the citrus cream filling on top. Top with orange segments and serve.