Pine Tree Village Newsletter February 2022(clone) | Page 7

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.