GOLDEN VALLEY, Minn.-- The Minneapolis Dessert Examiner, Lisa Patrin, joined us this morning with her favorite simple summer sweets.
For more information about Lisa and her articles, check out www.examiner.com/dessert-in-minneapolis/lisa-patrin.
Pound cake sundaes with nutella and chopped chocolate covered almonds
1 (10.75 ounce) frozen Sara Lee pound cake, thawed and sliced into 1 inch squares
1 quart of vanilla ice cream
1 (26.5 ounce) container of nutella
1 cup of chopped chocolate covered almonds
Place ½ cup of pound cake pieces in a decorative bowl. Top with 1 scoop vanilla ice cream. Drizzle generously with nutella. Top with chopped almonds. Serve immediately.
Angel Food cake with fresh berries and Limoncello cream
1 store bought angel food cake
4 cups of mixed berries (raspberries, blueberries, blackberries, strawberries)
½ cup seedless raspberry preserves
¼ cup granulated sugar
3/4 cup heavy whipping cream
2 tablespoons powdered sugar
4 ounces mascarpone cheese
2 tablespoons Limoncello liqueur
1 lemon for grating
Slice angel food cake and place each piece on a decorative plate. Combine fresh berries, raspberry preserves and ¼ cup granulated sugar in a medium bowl. Mix gently.
Using a hand or stand mixer blend whipping cream, powdered sugar, mascarpone cheese and Limoncello in a medium bowl until soft peaks form.
Top each slice of angel food cake with a generous scoop of the fresh berry mixture. Top with Limoncello cream. Grate a small amount of lemon peel over the top.
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