Frozen Lemon Raspberry Pound Cake Terrine

Frozen Lemon Raspberry Pound Cake Terrine



Ingredients List

Keep your kitchen cool! Serve this refreshing frozen dessert at your next summer party. Mascarpone cheese and heavy cream are the base for luscious layers spiked with fresh raspberries, lemon and pound cake.


  1. Line a 9x5-inch loaf pan with 2 sheets of plastic wrap (one placed horizontally and one vertically), allowing excess to hang over sides. Set aside.
  2. Beat mascarpone and sugar in a large bowl until smooth. Set aside.
  3. Beat cream in another large bowl until stiff peaks form. Gently fold the whipped cream into reserved mascarpone mixture. Fold in lemon zest and juice. Divide mascarpone mixture evenly into three bowls.
  4. Gently fold half of the raspberries into one bowl. Spoon into loaf pan; spread over bottom. Place remaining raspberries in a food processor; cover and puree berries. Add to the second bowl of mascarpone mixture; fold to blend. Spread over the raspberry layer.
  5. Set aside a 1/2 cup mascarpone mixture from the third bowl. Gently fold pound cake into remaining mixture. Spread in pan; top with reserved 1/2 cup mascarpone mixture. Cover tightly with plastic wrap and foil, gently pressing down. Freeze for at least 4 hours or until firm.
  6. To serve, remove from freezer; let stand 5 minutes. Remove foil. Run a knife around sides of pan to loosen. Invert onto a serving platter. Discard plastic wrap. Cut into slices.

Recipe Tips

  • Any brand of Wisconsin mascarpone cheese can be used.
  • Great make-ahead recipe! This dessert freezes well for up to 2 days.

Cheesemonger Tip

There are no preservatives added to Wisconsin mascarpone. It’s a buttery, fresh cheese, that’s meant to be eaten soon after it’s produced.