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Grilled Fruit Caprese “Cake-wich”

Grilled Fruit Caprese “Cake-wich” is made by sandwiching fresh fruit, herbs, and sweet fresh mozzarella between slices of pound cake and then grilling it until the sugars caramelize and the cheese melts. Slathering it with spiced ricotta fudge sauce makes this a seasonal dessert that takes the cake…err…Cake-wich!

Prep Time: 10 Minutes

Cook Time: 2 Minutes

Yield: 4 Cake-wich sandwiches

Serves: 4




  • 8 slices pound cake (slices should be about 1/2-inch thick)
  • 1 (8-ounce) package Frigo® Fresh Mozzarella, divided into 4 slices
  • 4 strawberries, sliced, divided
  • ½ cup blueberries and/or blackberries, mashed slightly with a fork, divided
  • 16 fresh mint leaves, divided

Spiced Ricotta Fudge:

  • ½ cup Frigo® Whole Milk Ricotta Cheese
  • ¼ cup hot fudge sauce
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground chili
  • ⅛ teaspoon ground nutmeg


Preheat panini grill.

Make Spiced Ricotta Fudge sauce by blending the ingredients together in a blender or food processor until smooth. Reserve to side.

Make the Grilled Fruit Caprese Cake-wiches by slightly flattening and stretching the 4 slices of Frigo® Fresh Mozzarella and placing on top of 4 of the slices of pound cake.

Divide fruit and fresh mint and evenly top mozzarella. Close the cake-wich by placing the remaining slices of pound cake on top.

Place on the hot panini press, close the panini press lid, and allow it to grill for 1 – 2 minute or until lightly browned and cheese is melted.

If you do not have a panini press, you can make on a grill pan set over medium-high heat or on a parchment lined sheet tray in an oven set to 375°F. Cook until the cheese is melted.

Serve with dollops of Spiced Ricotta Fudge.

Rad Remix: Make your own Parmesan Pound Cake!

Parmesan Pound Cake
Recipe by Chef Emily Ellyn, more at EmilyEllyn.com

Prep Time: 20 Minutes
Cook Time: 40 mins – 1 hour 40 Mins
Yield: One 10-inch tube pan or 3 loaf pans Serves: 10-12

1 pound butter, softened at room temperature
3 cups sugar
6 large eggs
4 cups all-purpose flour
3/4 cup milk
½ cup Frigo® Grated Parmesan
1 teaspoon vanilla extract

Beat butter at medium speed with an electric mixer until creamy and a light yellow color, 3- 5 minutes depending on the power of your mixer. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs one at a time, beating just until yellow yolk disappears.

Alternately add flour to creamed mixture with milk and Frigo® Grated Parmesan, beginning and ending with flour. Beat at low speed just until blended after each addition. Stir in vanilla extract.

Pour into one 10-inch tube pan or three loaf pans. Bake tube pan at 300°F for 1 hour and 40 minutes or until a long wooden toothpick inserted in center comes out clean. Bake loaf pans at 325°F for 30 – 40 minutes or until a long wooden toothpick inserted in the center comes out clean.

Cool in pan on a wire rack 10 to 15 minutes. Remove from pan and cool completely on a wire rack.