Ingredients

• 3/4 cup mascarpone cheese
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• 1/4 cup toasted chopped pecans
• 8 3/4-inch-thick slices pound cake
• 4 1/2 tablespoons unsalted butter, at room temperature
• 1/2 cup packed light brown sugar
• 1/4 cup heavy cream
• 1/2 pint blackberries
• 1 tablespoon cognac
• 3/4 cup mascarpone cheese
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• 1/4 cup toasted chopped pecans
• 8 3/4-inch-thick slices pound cake
• 4 1/2 tablespoons unsalted butter, at room temperature
• 1/2 cup packed light brown sugar
• 1/4 cup heavy cream
• 1/2 pint blackberries
• 1 tablespoon cognac

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Instructions

1. Mix the mascarpone, sugar and vanilla in a bowl with a rubber spatula until smooth. Fold in the pecans; cover and refrigerate until ready to serve.
2. Heat a large skillet or griddle over medium heat. Spread some butter on both sides of each cake slice (about 2 tablespoons total). Toast in the skillet until golden, about 2 minutes per side. Let cool.
3. Combine the brown sugar and the remaining 2 1/2 tablespoons butter in a skillet over medium heat. Cook, stirring, until melted and bubbly, about 3 minutes. Carefully add the cream and cook, stirring, about 1 more minute. Stir in the blackberries, smashing a few berries with the back of a spoon. Remove from the heat, then add the cognac and return to medium heat. Carefully tilt the pan so the cognac ignites (if using an electric stove, hold a lit match near the sauce to ignite it); cook until the flames subside.
4. Spread some mascarpone filling on 4 pound cake slices; close with the remaining 4 cake slices. Top with the blackberries and sauce.
5. Photograph by Andrew Mccaul
6. Mix the mascarpone, sugar and vanilla in a bowl with a rubber spatula until smooth. Fold in the pecans; cover and refrigerate until ready to serve.
7. Heat a large skillet or griddle over medium heat. Spread some butter on both sides of each cake slice (about 2 tablespoons total). Toast in the skillet until golden, about 2 minutes per side. Let cool.
8. Combine the brown sugar and the remaining 2 1/2 tablespoons butter in a skillet over medium heat. Cook, stirring, until melted and bubbly, about 3 minutes. Carefully add the cream and cook, stirring, about 1 more minute. Stir in the blackberries, smashing a few berries with the back of a spoon. Remove from the heat, then add the cognac and return to medium heat. Carefully tilt the pan so the cognac ignites (if using an electric stove, hold a lit match near the sauce to ignite it); cook until the flames subside.
9. Spread some mascarpone filling on 4 pound cake slices; close with the remaining 4 cake slices. Top with the blackberries and sauce.
10. Photograph by Andrew Mccaul