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Toasted Pound Cake with Triple Raspberry
When toasted, pound cake takes on a nutty flavor, and the contrast between the crisp exterior and the tender cake inside is fantastic. You'll use fresh berries, rasperry liqueur and raspberry sorbet to dress up this simple dessert.
Recipe by Rori Trovato; photo by Luca Trovato
Ingredients
| 2 pints fresh raspberries | 1 store bought pound cake cut into 1/2 inch slices (only 3 to 4 slices needed) | |
| 1 teaspoon vanilla extract | Raspberry sorbet | |
| 1 tablespoon Frambois or other liqueur (optional) | Powdered sugar for garnish | |
| 1/3 cup sugar |
directions
Total:
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1
In a bowl, combine all but 8 to 10 raspberries, vanilla, liqueur (if using) and the sugar. Mash with the back of a fork and allow to sit for an hour or up to a day in the refrigerator, stirring occasionally until the sugar fully dissolves.
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2
Preheat the oven to 400 degrees F. On a baking pan, place the sliced pound cake and toast until golden brown, about 5 to 10 minutes (this can be done in advance and served at room temperature, or prepared right after dinner.) Top each slice with a couple scoops of raspberry sorbet and drizzle with the raspberry sauce.
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3
Sprinkle the powdered sugar and reserved raspberries on top and serve.
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