Toasted Pound Cake with Mascarpone and Amaretto

This simple Italian dessert comes to you from Everyday Italian by Giada de Laurentiis(2005)-pg 246.

It is equally tasty as it is easy to make. My favorite part is the pairing of the pound cake and cheese as well as the apricot and amaretto combo.

{ Note: The amaretto and almonds give a slight cherry undertone,so if you aren't a big fan,drizzle only a little of the apricot and amaretto mixture over your cake so that you can still enjoy the dessert.}

Enjoy,

Neah B

6 servings

1/4 cup sliced almonds

3/4 cup apricot preserves

3 tablespoons amaretto  liqueur

1 (10.75) pound cake, cut crosswise into 12 slices

2/3 cup mascarpone cheese

{Note:If you can't find mascarpone, don't worry! Use ricotta cheese and mix in about

2 TBS of sugar and a little salt}

1) Preheat the oven to 350 degrees F. Place the almonds on a large, heavy baking sheet, and toast in the oven, stirring occasionally, until the nuts are fragrant and light golden brown, about 7 minutes. Let cool completely.

2) In a small bowl, stir the apricot preserves and amaretto to blend. Working in batches, toast the pound cake slices in a toaster until golden.

3) Place 1 cake slice atop each of six plates, and spoon the mascarpone cheese atop the cake slices. Arrange the remaining cake slices offset atop the bottom cake slices. Spoon the apricot mixture over. Sprinkle with the almonds and serve immediately.