Cranberry Poundcake
Simple to make and delightful to enjoy.
This fall-favorite trifle makes for a quick & easy dessert that looks spectacular on a dessert table.
Ingredients
- l leftover cranberry sauce
- 1 store-bought pound cake
- 1 ¼ cup heavy whipping cream
- 2 tablespoons icing sugar
- ½ cup mascarpone
Directions
- To make the mascarpone cream, place the cream, mascarpone, and icing sugar in the bowl of an electric mixer and whisk until soft peaks form.
- Cut the cake into 1-inch x 1-inch cubes and place half of the cake cubes at the bottom of a trifle dish.
- Cover the pound cake with the mascarpone cream.
- Top with the leftover cranberry sauce.
