For a memorable summertime dessert, serve grilled angel food cake with cool creamy mascarpone vanilla cream and a berry sauce that has a touch of heat from black pepper.
15 min
PREP TIME
5 min
COOK TIME
320
CALORIES
11
INGREDIENTS
Ingredients
Preparation
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INGREDIENTS 6 SERVINGS
- 1/2 cup (125 milliliters) heavy cream
- 1/3 cup (75 milliliters) plus 2 tbsp (30 ml) granulated sugar, divided
- 1 1/2 teaspoon (7 milliliters) Pure Vanilla Extract
- 1/2 cup (125 milliliters) mascarpone cheese
- 1 tablespoon (15 milliliters) corn starch
- 1/2 cup (125 milliliters) water
- 1 tablespoon (15 milliliters) balsamic vinegar
- 1 cup (250 milliliters) blueberries
- 1 cup (250 milliliter) raspberries
- 1/4 to 1/2 teaspoon (1 to 2 milliliters) Black Peppercorn Grinder
- 6 slices angel food cake, cut 1 1/2-inches (3.5-cm) thick
Preparation
- 1 Beat cream, 2 tbsp (30 ml) of the granulated sugar and vanilla in large bowl with electric mixer on medium speed until soft peaks form. Gently stir in mascarpone cheese. Cover. Refrigerate until ready to serve.
- 2 Mix remaining 1/3 cup (75 ml) granulated sugar and cornstarch in medium saucepan. Stir in water and vinegar until well blended. Stir in blueberries. Stirring constantly, bring to boil on medium heat and boil 1 minute. Pour into medium bowl to cool slightly. Add raspberries and pepper; toss gently to coat.
- 3 Grill angel food cake slices over medium heat 45 to 60 seconds per side or until golden brown grill marks appear. To serve, spoon berry mixture over each slice of cake. Top with a dollop of whipped cream mixture.
NUTRITION INFORMATION
(per Serving)
