Grilled Pound Cake with Raspberry Honey Crème and Chantilly Cream

Grilled Pound Cake with Raspberry Honey Crème and Chantilly Cream

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Recipe courtesy of Molly Fowler The Dining Diva.

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Time needed

10 min preparation + 5 min cooking

Serving Size / Yield

6 servings

Ingredients

  • 6 slices pound cake, 1-inch thick
  • Melted butter
  • Raspberry Honey Crème
  • Fresh raspberries and mint sprigs
  • 1 C. Heavy whipping cream
  • 1/4 C. Sugar
  • 1 tsp. Pure vanilla extract

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Directions

Prepare the pound cake by brushing each side with melted butter. Preheat a grill to high. Quickly grill cake slices until lightly toasted on each side. Place on a plate and drizzle with Raspberry Honey Crème while still warm. To make the chantilly cream, whip the cream until thickened and gradually add the sugar and vanilla. Continue beating until stiff peaks form. Dollop chantilly cream on top of cake slices and garnish with fresh raspberries and mint. Serve at once.

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