Frozen Lemon Raspberry Pound Cake Terrine

Frozen Lemon Raspberry Pound Cake Terrine

prep time

minutes
cook time

minute
servings
8

Ingredients








Cooking Instructions

1

Line 9x5-inch loaf pan with 2 sheets of plastic wrap (one placed horizontally, one vertically) so entire pan is covered, leaving excess plastic wrap to hang over sides of pan. Set aside.


2

In bowl of electric mixer, whip mascarpone and sugar together until smooth and creamy.


3

Place in clean bowl and set aside.


4

In electric mixer bowl, whip heavy cream until stiff peaks form. Fold mascarpone mixture into whipped cream.


5

Fold lemon zest and juice into mixture; divide evenly among 3 bowls.


6

To 1 bowl, very gently fold in half the raspberries, being careful to leave berries whole. Transfer to loaf pan and spread evenly upon bottom of pan.


7

In food processor or blender, purée remaining raspberries. Add to 1 remaining bowl of mascarpone mixture; stir well to incorporate. Spread evenly over first layer in loaf pan.


8

Reserve 1/2 cup of mascarpone mixture from remaining bowl. Set aside. Add pound cake cubes to bowl and gently stir to combine. Spread over raspberry layer in loaf pan. Top with reserved 1/2 cup mascarpone mixture and spread evenly over top. Cover pan tightly with plastic wrap and freeze at least 4 hours or up to 2 days.


9

When ready to serve, remove from freezer and let sit 5 minutes. Run knife along sides of pan to loosen. Flip pan over serving platter to remove terrine. Pound cake layer will be on bottom. Remove any remaining plastic wrap.


10

Slice and serve immediately.


Ingredients








Cooking Instructions

1

Line 9x5-inch loaf pan with 2 sheets of plastic wrap (one placed horizontally, one vertically) so entire pan is covered, leaving excess plastic wrap to hang over sides of pan. Set aside.


2

In bowl of electric mixer, whip mascarpone and sugar together until smooth and creamy.


3

Place in clean bowl and set aside.


4

In electric mixer bowl, whip heavy cream until stiff peaks form. Fold mascarpone mixture into whipped cream.


5

Fold lemon zest and juice into mixture; divide evenly among 3 bowls.


6

To 1 bowl, very gently fold in half the raspberries, being careful to leave berries whole. Transfer to loaf pan and spread evenly upon bottom of pan.


7

In food processor or blender, purée remaining raspberries. Add to 1 remaining bowl of mascarpone mixture; stir well to incorporate. Spread evenly over first layer in loaf pan.


8

Reserve 1/2 cup of mascarpone mixture from remaining bowl. Set aside. Add pound cake cubes to bowl and gently stir to combine. Spread over raspberry layer in loaf pan. Top with reserved 1/2 cup mascarpone mixture and spread evenly over top. Cover pan tightly with plastic wrap and freeze at least 4 hours or up to 2 days.


9

When ready to serve, remove from freezer and let sit 5 minutes. Run knife along sides of pan to loosen. Flip pan over serving platter to remove terrine. Pound cake layer will be on bottom. Remove any remaining plastic wrap.


10

Slice and serve immediately.


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