Toasted Pound Cake with Mascarpone and Amaretto

1. 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.

2. 2

   Let cool completely.

3. 3

   In a small bowl, stir the apricot preserves and amaretto to blend.

4. 4

   Working in batches, toast the pound cake slices in a toaster until golden.

5. 5

   Place 1 cake slice atop each of six plates, and spoon the mascarpone cheese atop the cake slices.

6. 6

   Arrange the remaining cake slices offset atop the bottom cake slices.

7. 7

   Spoon the apricot mixture over.

8. 8

   Sprinkle with the almonds and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.