Grilled Pound Cake With Marscarpone

• 3/4 cup mascarpone cheese
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• 1/4 cup toasted chopped pecans
• 8 3/4 -inch-thick slices pound cake
• 4 1/2 tablespoons unsalted butter, at room temperature
• 1/2 cup packed light brown sugar
• 1/4 cup heavy cream
• 1/2 pint blackberries
• 1 tablespoon cognac

1. Mix the mascarpone, sugar and vanilla in a bowl with a rubber spatula until smooth.
2. Fold in the pecans; cover and refrigerate until ready to serve.
3. Heat a large skillet or griddle over medium heat.
4. Spread some butter on both sides of each cake slice (about 2 tablespoons total).
5. Toast in the skillet until golden, about 2 minutes per side.
6. Let cool.
7. Combine the brown sugar and the remaining 2 1/2 tablespoons butter in a skillet over medium heat.
8. Cook, stirring, until melted and bubbly, about 3 minutes.
9. Carefully add the cream and cook, stirring, about 1 more minute.
10. Stir in the blackberries, smashing a few berries with the back of a spoon.
11. Remove from the heat, then add the cognac and return to medium heat.
12. Carefully tilt the pan so the cognac ignites (if using an electric stove, hold a lit match near the sauce to ignite it); cook until the flames subside.
13. Spread some mascarpone filling on 4 pound cake slices; close with the remaining 4 cake slices.
14. Top with the blackberries and sauce.
15. Photograph by Andrew Mccaul

mascarpone cheese, sugar, vanilla, pecans, cake, unsalted butter, brown sugar, heavy cream, blackberries, cognac

Taken from www.foodnetwork.com/recipes/grilled-pound-cake-with-marscarpone-recipe.html (may not work)