Poundcake with Orange Mascarpone Cream and Pink Peppercorns
Remember the beautiful Cranberry Orange Trifle with Candied Walnuts that I made for our Supper Club? I had some buttermilk pound cake and orange mascarpone cream leftover, so I decided that a “new” dessert was in order.
I took 2 thin slices of the pound cake and topped them with a healthy dose of the cream. I added some orange slices and rubbed some pink peppercorns between my fingers and let them sprinkle down over the top. It was a really nice, refreshing dessert.
You could most definitely do this with store-bought pound cake. It would be great with a little freshly squeezed orange juice or a little orange liqueur brushed over the cake, too.
Big Flavors Rating: 4 Stars
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
One Comment
Joanne (eats well with others)
The pink peppercorns are the best touch! Such a surprise!