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A delicious marriage of blueberries and sage in a spectacular but easy dessert. Your guests will be impressed!
Cut the pound cake into 1/2 inch slices. Make sure you have 12 slices (not including the ends). Set aside.
Make honey sage sauce. Put lemon juice and honey in a small saucepan over medium heat. Heat until simmering, then add sage leaves. Continue simmering for 5 minutes, then take it off the heat and allow sage leaves to steep for about half an hour. Remove sage leaves when cool.
While honey sage sauce is cooling, put 2 cups blueberries in a medium saucepan with 1/2 cup water and 1/2 cup sugar. Bring to a boil over medium heat. In a small bowl mix cornstarch with 2 tablespoons of water. Add this into the blueberries, stirring quickly but gently to incorporate. Continue boiling for a few additional minutes until the mixture coats the back of a spoon. Remove from heat, then add the cold butter, one piece at a time, stirring until incorporated. Stir in lemon zest. Allow the sauce to cool, then add the last cup of blueberries.
For the mascarpone whip, beat mascarpone with the whisk attachment of an electric mixer. With mixer on, add heavy cream and whip until soft to medium peaks form. Add vanilla. (If you like sweeter desserts, add 2 tablespoons of powdered sugar as well.)
To assemble: Use six 8-ounce mason jars. Cut each slice of pound cake into rounds that are roughly the size of the jars. Do this with a biscuit cutter (or cut by hand with a knife.) Put one round in the bottom of each jar. Spoon a thin layer of honey sage sauce over the pound cake and allow it to soak in a little. Next, layer 1/2 an inch of the blueberry sauce, then 1/2 inch of mascarpone whip. Repeat these layers once. Garnish with more blueberries and sage leaves, if desired.
Inspired by a recipe from My Baking Addiction.
To me, nothing beats an old-fashioned red velvet cupcake with cream cheese frosting. Well, unless it’s a slice of cake of the same! Moist, deep in flavors, slightly sweet and topped with an incredible frosting!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!