Grilled Pound Cake with Red Wine Chocolate Sauce (Fresh Flavors May'12)
- 1 cup marscapone cheese
- 3 cups fresh berries
- 1 1/2 cups Merlot
- 1 French Vanilla Pound Cake, sliced into ½" thick slices
- 1 teaspoon Pure Vanilla Extract
- 1/3 cup sugar
- 4 ounces Valrhona Caramelia Chocolate
- 2 tablespoons butter, melted
- 1/4 teaspoon cinnamon
- 3 tablespoons water
- 2 tablespoons sugar
- 1 cup fresh pineapple, sliced
- 2 teaspoons powdered sugar, optional
- 10 ounces Truwhip Natural Whipped Topping, thawed
To make cannoli crème: Use a hand mixer to combine mascarpone, vanilla, cinnamon, and powdered sugar until smooth and creamy. Fold mixture into Truwhip until well combined. Refrigerate until ready to serve. This step can be done a day in advance.
To prepare berries: In a large serving bowl, toss berries, sugar and water together. Allow berries to macerate for at least 30 minutes. This can be done up to 4 hours ahead.
To make sauce: Heat wine over medium high heat until it is reduced to 1 cup, about 5 minutes. Add chocolate and sugar and melt together, stirring frequently until well combined and the sauce is smooth and glossy. Remove from heat.
To grill pound cake: Heat grill (or grill pan) over medium heat for 2-5 minutes until the surface is heated, making sure the grill surface is well cleaned and smooth. Brush pound cake slices with melted butter and carefully grill on each side for 1-2 minutes, being careful to make sure they don't burn. Set grilled pound cake aside and grill pineapple slices the same way.
To assemble each dessert: Place one slice of pound cake on a plate. Top pound cake with a pineapple slice. Top with berries, drizzle with red wine chocolate sauce, and top with finished cannoli crème.