It's Berry Season!
Celebrate the return of summer berries with this recipe for pound cake with chipotle raspberry sauce
Photo by Martha Busse
Summertime is berry time. For a few fleeting weeks, juicy, ripe berries take the front row at markets and grocers. But for me, nothing is as delightful as stumbling upon a bush of wild berries, whether growing on a field’s edge or by the train tracks near my house. Of all the berries that grow locally, I am partial to red raspberries. My scratched arms and stained hands are forgotten as I pop the tart, succulent fruit into my mouth straight off the bush. Then I return home and dream. Hmmm … pound cake topped with a bright burst of chipotle-infused raspberry sauce, piled high with lemon- and lavender-infused whipped mascarpone. Summer in a bite.
Pound Cake with Lemon-Lavender Mascarpone and Chipotle Berry Sauce
1 pound cake
Lemon-Lavender Mascarpone (see recipe below)
Raspberry Chipotle Sauce (see recipe below)
RECIPE: Raspberry Chipotle Sauce
(can be made ahead of time)
2 cups fresh or frozen raspberries
1–2 small chipotles in adobo (to taste)
3/4 cup sugar
1 tbsp lime juice
Simmer all ingredients, partially covered, until raspberries release juices, about 30 minutes. Blend (strain if a seedless sauce is desired).
RECIPE: Lemon-Lavender Mascarpone
1 cup whipping cream
1 tsp dried lavender
1/2 cup mascarpone
Zest of one lemon
2 tbsp powdered sugar
1/2 tsp vanilla
Gently bring whipping cream and lavender to a simmer. Remove from heat and let sit for 30 minutes. Strain mixture and discard lavender. Cover and chill whipped cream mixture (about
2 hours). In a metal mixing bowl beat chilled whipping cream with an electric mixer on medium speed, beating until medium peaks form. Add mascarpone and whip another minute until fluffy. Add lemon zest, sugar and vanilla and whip until combined.
Drizzle sauce over pound cake. Top with mascarpone.