Toasted Pound Cake with Citrus Cream

Pound Cake:

Vegetable cooking spray

1 (10.75-ounce)frozen pound cake, thawed and cut into 9 (1-inch)slices

2 T. butter, melted

1/3 c. honey, for drizzling

Citrus Cream:

8 ounces mascarpone cheese

1/2 cup whipping cream

1/4 cup granulated sugar

1 T. fresh orange juice

1 lemon, zested and juiced

1 lime, zested and juiced

1 t. orange zest

1 t. vanilla extract

2 large oranges, segmented

Directions:

For the pound cake:  Preheat the oven to 350 degrees F.  Spray a 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.  Set aside to cool for 10 minutes.

For the citrus cream:  In a medium bowl, using an electric hand mixer, beat all the ingredients together until stiff peaks form, about 1 minutes.

To assemble:  spoon the citrus-cream filling on the cooled pound cake slices.  Top with orange  segments and serve.