Ingredients
- One 16-ounce frozen pound cake, such as Sara Lee, thawed
- 3/4 cup cold heavy cream
- 1/3 cup confectioners' sugar
- 1/2 teaspoon pure vanilla extract
- Half an 8-ounce container mascarpone, at room temperature
- Half a 13-ounce jar blackberry preserves
- 2/3 cup firmly packed dark brown sugar
- 4 tablespoons unsalted butter
- 3 tablespoons heavy cream
- 1 cup confectioners' sugar
- 1 teaspoon pure vanilla extract
- Pinch kosher salt
- 1/3 cup finely chopped toasted pecans
- Two 12-ounce packages lavender candy melts
- 3 tablespoons coconut oil or vegetable shortening
Personal Notes
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