Mousse Topped Pound Cake Recipes

Steps:

• Whisk sugar, 1/3 cup Marsala, and egg yolks to blend in large metal bowl. Set over pan of barely simmering water (do not allow bowl to touch water); whisk constantly until mixture thickens and thermometer registers 160°F, about 6 minutes. Place bowl over large bowl filled with ice; continue whisking until zabaglione cools, about 3 minutes.
• Whisk mascarpone to loosen in another large bowl; in 3 additions, foldin zabaglione. Whip cream, vanilla, and cinnamon in small bowl until soft peaks form; fold into zabaglione.
• Sprinkle pound cake strips with remaining 3 tablespoons Marsala. Arrange 4 strips in each of 6 goblets. Sprinkle a few raspberries over; top with 1/2 cup mousse. Sprinkle remaining raspberries over. Cover; chill 1 hour or overnight.

Steps:

• Beat the whipping cream, instant pudding mix, milk, and vanilla extract together with an electric hand mixer in a large bowl until soft peaks start to form. Lift your beater or whisk straight up: the mixture will form soft mounds rather than a sharp peak.
• Fold the whipped topping into the whipping cream mixture to evenly mix. Refrigerate until ready to use.

Steps:

• Preheat oven to 350.
• Cream together butter and sugar with an electric mixer at high speed till light and fluffy.
• Add eggs, one at a time, beating well after each.
• Sift together dry ingredients.
• Mix together milk and vanilla extract.
• Add dry and wet to butter mixture alternately, beginning and ending with dry. Mix by hand, using a rubber spatula or wooden spoon, after each addition.
• Mix thoroughly, just enough to blend.
• Pour into buttered and floured tube or bundt pan (or two loaf pans). Bake 1 hour, or till toothpick inserted into center comes out dry.
• After the cake cools ten minutes, turn out onto a plate.
• Cool completely before you slice it.