Oh, boy! Did you know that March 4 is National Pound Cake Day? You can embrace this important holiday by giving chef Catherine DeOrio’s decadent desserts a try. Here are her recipes for Italian ice lemon tiramisu, pound cake pops and s’mores pound cake squares.
Recipe: Italian ice lemon tiramisu (on this page) Recipe: Pound cake pops (on this page) Recipe: S'mores pound cake squares (on this page)1. Cut cake into twelve 1/4-inch slices and place on a baking sheet.
2. In a small glass bowl, combine lemonade concentrate and liqueur.
3. Brush six cake slices with lemonade mixture. Set aside.
4. In a large bowl, place mascarpone cheese, cream, lemon curd, marshmallow cream and zest. Using an electric handmixer, beat until smooth.
5. Spread cake slices with half of lemon cream filling. Top with the remaining 6 cake slices. Brush with remaining syrup and spread with remaining cream filling.
6. Refrigerate for 1 hour to overnight. Garnish with lemon zest and fresh raspberries, if desired.
1. Slice pound cake horizontally into 1-inch thick slices.
2. Use one-and-a-half-inch wide round cookie cutters to cut pound cake.
3. Place circles in a single layer on a cookie sheet. Insert a lollipop stick into the bottom of each pound cake round. Freeze 1-2 hours.
4. When ready to dip and decorate the pops, place shredded coconut into a separate bowl.
5. Place white chocolate into a large glass bowl in a double boiler set-up. Stir until chips are completely melted.
6. Dip each pound cake pop into the white chocolate, then sprinkle with coconut flakes.
7. Place back onto the cookie sheet. When you have decorated all the pops, chill until firm, about 1 hour.
How to toast the shredded coconut
Spread coconut flakes in a thin layer on baking sheet. Place in an oven preheated to 350 degrees and bake for 10-15 minutes until coconut is toasted. Stir frequently as it cooks to prevent burning.
1. Preheat oven to 400 degrees F.
2. Spray a 13-by-9-inch baking pan with no-stick cooking spray. Cut pound cake into 15 slices. Place in the bottom of a 13-by-9-inch baking pan, cutting to fit if needed.
3. Sprinkle marshmallows, chocolate chips and peanuts evenly over pound cake.
4. Bake for 10-12 minutes or until marshmallows are melted and lightly toasted.
5. Cool; cut into squares.
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