INGREDIENTS:

Cake
1 (10.75-ounce) frozen pound cake, thawed and cut into cubes
2 Tbsp. butter, melted
⅓ cup honey, for drizzling
Vegetable cooking spray

Cream Filling
1 (8 ounce) container mascarpone cheese
½ cup whipping cream
⅛ cup granulated sugar
½ tsp. lemon zest
3 Tbsp. Tennessee Gourmet® Snow Peach & Spice, at room temperature
Sliced peaches for garnish

DIRECTIONS:

Cake
Preheat the oven to 350° F.
Cut the cake down the center lengthwise. Slice the loaf into 1 inch slices. This should give you approximately 16 cubes. Spray a 12X18 baking pan with cooking spray. Arrange the pound cake in a single layer on the prepared pan. Brush with the melted butter and drizzle with honey. Bake for 7 to 8 minutes or until lightly golden brown. Set aside to cool for 10 minutes.

Cream Filling
In a medium bowl, using an electric hand mixer, beat all the ingredients together until stiff peaks form, about 1 minute.
In a parfait glass add 1 tbsp. of the cream, add 2 cake cubes, add another layer of cream. Repeat the process until the glass is full. Depending on the size of the glass this will make 4-8 servings. Top with cream and garnish with a few slices of peach. Refrigerate for at least 1 hour before serving.

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