Heavenly Toasted Pound Cake: Mascarpone & Amaretto Recipe

Welcome, fellow foodies! Today, I am excited to share with you my favorite recipe for toasted pound cake with mascarpone and amaretto. This sweet treat is perfect for satisfying your dessert craving while also impressing your guests.

I learned this recipe from an award-winning Italian chef, Giada De Laurentiis, who always inspires me to create new and innovative dishes. Her incorporation of creamy mascarpone cheese and almond-flavored liqueur elevates this simple pound cake to the next level.

Not only is this recipe delicious, but it is also easy to make with only a handful of ingredients that can be found at any grocery store. Trust me when I say that this will become one of your go-to dessert recipes.

So, let’s head to the kitchen and get started on creating a flavorful and indulgent dessert that you won’t be able to resist.

Why You’ll Love This Recipe

Toasted Pound Cake With Mascarpone and Amaretto
Toasted Pound Cake With Mascarpone and Amaretto

Picture this – a warm, toasty slice of pound cake topped with the smoothest, creamiest mascarpone cheese infused with the luscious almond-flavored liqueur, Amaretto. Doesn’t that sound like heaven on a plate? Here’s why you’re going to love this Toasted Pound Cake with Mascarpone and Amaretto Recipe.

Firstly, it’s ridiculously easy to make. With just a handful of ingredients including apricot preserves, mascarpone cheese, and almond-flavored liqueur, you can whip up this delightful dessert in no time. Even if you’re a beginner in the kitchen, you’ll be able to wow your taste buds and impress family and friends with this delicious recipe.

Secondly, it’s versatile. Whether you’re serving it as an after-dinner dessert or for brunch with your girlfriends, this Toasted Pound Cake with Mascarpone and Amaretto can be paired with just about anything – from fresh fruits to whipped cream – so feel free to experiment!

But what really sets apart this recipe from the rest is the rich balance of flavors. The sweetness of the apricot preserves perfectly complements the nuttiness of the almond-flavored liqueur and the creamy goodness of the mascarpone cheese. Every bite is a flavor explosion that will leave your taste buds begging for more.

In summary, if you’re looking for an easy-to-make dessert that’s versatile and packs a punch in terms of flavor combinations, then you need to give this Toasted Pound Cake with Mascarpone and Amaretto Recipe a try. Trust me; your taste buds will thank you for it!

Ingredient List

 One bite and you'll be transported to a cozy afternoon tea in the heart of London.
One bite and you’ll be transported to a cozy afternoon tea in the heart of London.

For the Toasted Pound Cake:

  • 1 pound cake, cut crosswise into 12 slices
  • 3/4 cup apricot preserves
  • 3 tablespoons amaretto liqueur

For the Mascarpone Cream:

  • 1 cup mascarpone cheese
  • 2-3 tablespoons amaretto liqueur
  • 1/4 cup sliced almonds, toasted

Optional garnish:

  • Whipped cream
  • Fresh berries

Tip: Use a good quality pound cake for best results. You can make your own or use store bought cake. I find that Sara Lee Frozen Pound Cake works well for this recipe.

The Recipe How-To

 Perfect for a decadent dessert or an elegant brunch dish.
Perfect for a decadent dessert or an elegant brunch dish.

Now that we have our ingredients ready, it’s time to put them together and make our Toasted Pound Cake with Mascarpone and Amaretto recipe! Follow these easy steps for a delicious dessert that will impress your guests.

Step 1: Toast the Pound Cake Slices

Preheat your oven to 350 degrees F. Place the pound cake slices on a large, heavy baking sheet. Toast them in the oven for around 7-10 minutes, turning them over once, until they’re golden brown.

Step 2: Make the Amaretto Mascarpone Cream

While the pound cake slices are toasting, mix 1 cup of mascarpone cheese and 3 tablespoons of almond-flavored liqueur (such as Amaretto) in a medium bowl. Combine everything well until it becomes light and fluffy.

Step 3: Spread Apricot Preserves on Top of the Toasted Pound Cake Slices

Once the toasted pound cake slices are out of the oven, spread each slice with about 1-2 teaspoons of apricot preserves.

Step 4: Add the Mascarpone Cream Mixture on Top

Spread the prepared Amaretto Mascarpone Cream from Step 2 on top of each slice of bread generously.

Step 5: Garnish with Sliced Almonds

Sprinkle some freshly sliced almonds on top of the prepared cream. Dredge it lightly and evenly all over so that every bite has those little crunchy almonds in it.

That’s it! Your decadent Toasted Pound Cake with Mascarpone and Amaretto is ready to be served. Enjoy this amazing dessert with your loved ones by pairing it with coffee or tea!

Substitutions and Variations

Now, while the Toasted Pound Cake with Mascarpone and Amaretto is already a winner as it is, there’s no harm in experimenting and exploring some substitute ingredients to give it a twist.

Firstly, you can try swapping out the mascarpone cheese for cream cheese or whipped cream if you prefer a lighter consistency. This can also add a tangier flavor to balance out the sweetness of the pound cake and amaretto liqueur.

If you don’t have amaretto liqueur on hand, don’t fret! You can replace it with rumchata or another almond-flavored liqueur. This could potentially alter the taste profile of the cake slightly but will still produce delicious results.

For those who are not fond of apricot preserves, any fruit preserves such as peach or raspberry will work as well. Alternatively, use honey or maple syrup as a substitute for sweetness.

To elevate this dish further, you can try adding some almond extract to the mascarpone cream to enhance the nutty flavor of the amaretto. Another great option would be to make an Amaretto Glaze by mixing powdered sugar, butter and the almond-flavored liqueur together until desired consistency is achieved.

Keep in mind that these substitutions may affect the overall taste and texture of the dish, so it’s best to experiment and find what works for your palate. With these variations, you can make this recipe your own and create an award-winning twist on this classic dessert.

Serving and Pairing

Once you make this Toasted Pound Cake with Mascarpone and Amaretto recipe, your family and friends will be impressed and clamoring for more. The cake is an indulgent treat, perfect for a special occasion or just a quiet night at home. To add a touch of sophistication to your meal or dessert table, I suggest serving the toasted pound cake with a sprinkling of powdered sugar alongside a serving of fresh fruit like strawberries or raspberries.

For the adults, consider pairing the cake with a glass of sweet sherry or a creamy glass of amaretto liqueur. This dessert pairs exceptionally well with after-dinner coffee or even a hot cup of tea. If you’re looking for something more festive, try adding some Amaretto Glaze to the top of each slice before serving. Trust me, your guests will be as thrilled as I am with this creative approach.

The beauty of this recipe is its versatility. It can be served on its own or as an accompaniment to other desserts like ice cream, whipped cream, or even my award-winning mascarpone cheese and almond amaretto cream cake. Whether you choose to serve it as part of a larger menu or offer it up as the main attraction, the possibilities are endless with this delightful recipe.

Make-Ahead, Storing and Reheating

Let’s face it, sometimes we get called away from the kitchen and need to prepare food for a later time. Luckily, with this Toasted Pound Cake With Mascarpone and Amaretto recipe, there are options for those who need to make it ahead of time, store it properly or reheat leftovers.

If you’d like to prepare this dish in advance, you can toast the pound cake slices beforehand and let them cool completely before placing them in an airtight container. The mascarpone cream can be made up to two days before your event and refrigerated until you’re ready to serve.

When storing the pound cake, it’s best to have the sliced cake stored separately from the mascarpone cream. To do so, simply layer the cake slices between sheets of parchment or wax paper and place them in an airtight container or resealable plastic bag.

If there happen to be any leftovers of this delicious dish, you can keep them stored in an airtight container in the refrigerator for up to three days. When reheating, I recommend warming the slices in a toaster oven or under a broiler until they become slightly crisp again.

Just remember that once you’ve added the amaretto glaze, it’s best to eat the Toasted Pound Cake right away as the glaze may not hold up well when reheated.

With these make-ahead, storing and reheating tips you’ll be able enjoy this unique dessert without worry about timing issues.

Tips for Perfect Results

If you want to achieve the best results when making Toasted Pound Cake with Mascarpone and Amaretto, follow these tips to ensure that each bite you take is a slice of perfection.

Firstly, when baking the pound cake, use high-quality ingredients for the best taste. Select award-winning mascarpone cheese and ensure your almond-flavored liqueur is the recommended amaretto brand. Doing so will give your cake a rich, decadent flavor that will keep guests coming back for more.

Secondly, be sure to carefully place the 12 slices of pound cake on a large, heavy baking sheet before placing the sheet in the oven to toast. It’s essential to make sure they’re toasted evenly since this will affect how well they absorb the mascarpone and amaretto mixture.

Thirdly, take care when spreading the cup of mascarpone cheese over your toasted slices. Be gentle so that you don’t tear or break up the toast. Use small dollops of cheese on each piece so that it spreads across all slices evenly.

Fourthly, as we are using apricot preserves to glaze our toast, it is vital to choose organic or high-quality ones free from artificial flavors or additives. Deselect any unwanted or unhealthy ingredients off the list before getting started on this recipe.

Fifthly, garnish your Toasted Pound Cake with Mascarpone and Amaretto with sliced almonds for added crunch and texture. You can roast them beforehand in a pan until slightly golden brown for a smokey flavor that complements sweet dessert dishes like this one perfectly.

In conclusion, by ensuring that you utilize quality ingredients, toast evenly over low heat, handle carefully when spreading out components on the pound cake slices, choose organic apricot preserves without unnecessary additives, and add roasted sliced almonds as toppings for an extra punch of flavor, your guests are sure to love this delicious dessert!

Bottom Line

In conclusion, this Toasted Pound Cake With Mascarpone and Amaretto Recipe is the perfect dessert to impress your guests or to treat yourself. The combination of the rich and creamy mascarpone cheese coupled with the nutty almond flavored liqueur is a match made in heaven. Not only is this dessert delicious, but it’s also incredibly easy to make with just a few simple ingredients.

So why not try out this recipe today? Whether you’re celebrating a special occasion or just want to indulge in something sweet, this toasted pound cake with mascarpone and amaretto recipe is sure to satisfy your cravings. Plus, with the helpful tips and substitutions listed above, you can easily customize this dessert to fit your taste preferences and dietary needs.

Trust me, once you take a bite of this decadent cake, you won’t be able to resist another. So what are you waiting for? Get baking and impress your friends and family with this award-winning dessert!

Toasted Pound Cake With Mascarpone and Amaretto

Toasted Pound Cake With Mascarpone and Amaretto Recipe

From Everyday Italian.
Course Dessert
Cuisine Italian
Keyword < 30 Mins, Dessert, Easy, European
Prep Time 15 minutes
Cook Time 5 minutes
Calories 317.6kcal


  • 1 (10 3/4 ounce) sliced poundcake, cut crosswise into 12 slices
  • 3/4 cup apricot preserves
  • 3 tablespoons almond flavored liqueur (recommended ( Amaretto)
  • 2/3 cup mascarpone cheese
  • 1/4 cup sliced almonds, toasted


  • Preheat oven to 350 degrees F.
  • Place the pound cake slices on a large heavy baking sheet and toast in oven for 7 to 10 minutes until the slices turn golden brown. Alternatively, toast the pound cake slices in an electric toaster until golden.
  • Stir the apricot preserves and amaretto in a small bowl to blend.
  • Place 1 cake slice atop each of 6 plates. Spoon the mascarpone cheese atop the cake slices. Arrange the remaining cake slices offset atop the bottom cake slices. Spoon the apricot mixture over. Sprinkle with the almonds and serve immediately.


Serving: 95g | Calories: 317.6kcal | Carbohydrates: 51.5g | Protein: 3.9g | Fat: 12.2g | Saturated Fat: 6.1g | Cholesterol: 113.1mg | Sodium: 219.8mg | Fiber: 0.8g | Sugar: 14.9g

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