If you need a recipe for the fastest and easiest dessert around, this is the one for you! Keep a pound cake in the freezer and Raspberry Honey Crème in the pantry. You’ll make this one again and again! Grilling the pound cake quickly caramelizes the sugars and imparts a fabulous flavor. Drizzling it with a luscious combination of whipped honey and pure fruit, and topping it with a fluffy cloud of sweetened whipped cream, is sure to make the angels sing! Mmmmmm–it is truly diva-licious!
Grilled Pound Cake with Raspberry Honey Crème,
- 6 Slices Pound cake, 1-inch thick
- Melted butter or oil
- 1 12-oz jar Raspberry Honey Crème
- 1 Cup Heavy whipping cream
- ¼ Cup Sugar
- 1 tsp Pure vanilla extract
- 1 Cup Fresh raspberries
- 6 Mint sprigs
To prepare the pound cake: Brush both sides of each slice with melted butter or oil. Preheat a grill to high. Quickly grill cake slices, until lightly toasted. While warm, drizzle with Raspberry Honey Crème as desired.
To prepare Chantilly: Pour whipping cream into a chilled bowl of an electric mixer. Using the wire whip, begin beating the cream until it thickens slightly. Gradually add sugar, then vanilla, and continue beating until stiff peaks form. Add a dollop of cream on top of cake slices, and garnish with fresh raspberries and mint. Serve at once.