Serves: Makes 4 to 6 servings
- 1 loaf of pound cake
- 2 cups mascarpone cheese
- ½ cup powdered sugar
- 1 tbsp vanilla bean paste
- 1 tbsp water
- 2 cups freshly brewed espresso
- 1 orange
- 1 dark chocolate bar
Preheat your oven to 400°F.
Slice the pound cake into ½-inch slices. Lay the slices flat and cut each slice into four small rectangles. Place the rectangles on a rimmed baking sheet and toast until golden brown, about seven minutes. Cool to room temperature.
Meanwhile, using a whisk, whip the mascarpone cheese, vanilla paste, water and powdered sugar together in a bowl.
Dip each rectangle of pound cake into the espresso for a few seconds or drizzle espresso over the tops of the pound cake.
Quickly place two slices of espresso-soaked pound cake into a serving bowl and dollop with a large spoonful of the mascarpone mixture. Using a microplane, garnish with fresh orange zest and chocolate.
Repeat with the remainder of the pound cake. Serve immediately.