Try this grilled dessert from Steven Raichlen, the man who reinvented modern barbecue!

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© Akshay Amesur/iGeneration Youth/TNS Grilled pound cake with berry salsa and whipped cream from Steven Raichlen’s book, “The Barbecue Bible.”

You cannot have a successful barbecue without serving a tasty dessert. But making dessert for vegans can be tricky because many core dessert ingredients are often derived from animal-based products. That’s why I decided to go with grilled pound cake with a berry salsa and whipped cream. It can easily be made vegan if need be, and is something that non-vegetarians will enjoy as well.

If you’re making this dessert for a crowd, I would recommend serving each part separately. This way, your guests can control how much berry salsa, whipped cream or cake they want. And if you have vegan guests, they can just eat the berry salsa and not have to worry about being left out. Speaking of which, to make this recipe vegan, you can use a premade vegan pound cake. They aren’t too hard to find, and you could also always make your own. For the whipped cream, there are many recipes out there for coconut cream, and you can usually buy some at your local health food store.

(Our author worked with two chefs to learn how to make meatless barbecue dishes: author and journalist, Steven Raichlen, host of the popular PBS TV shows, “Project Smoke,” “Project Fire,” and “Primal Grill,”  and author of 31 books including international blockbusters, “The Barbecue Bible,” and just-published “The Brisket Chronicles;” and Jeremy Reed, executive chef at Wheelfish Tavern in Pittsburgh, Pa., who helped Ayisat to prepare Raichlen’s dessert.)

Start to finish: 40 minutes (20 minutes active)

Servings: 4 to 6

For the Salsa:

  • 4 cups fresh or frozen mixed seasonal berries
  • 3 tablespoons thinly slivered, fresh mint
  • 2 jalapeño pepper, seeded and finely diced
  • 3 tablespoons freshly squeezed lime juice
  • 2 tablespoons brown sugar, or more to taste


For the Whipped Cream:

  • 1 cup heavy (whipping) cream
  • 3 tablespoons confectioners’ sugar (powdered sugar) or agave syrup


For the Cake:

  • 8 slices (3/4-inch thick) Sara Lee pound cade (see note below), thawed, if frozen
  • Oil (Make sure it is not a flavorful oil like olive oil.)


Step 1: Make the salsa. Place the berries, mint, jalapeño, lime juice, and granulated brown sugar in a mixing bowl, but do not mix. The salsa can be prepared to this stage up to 2 hours ahead and refrigerated.

Step 2. Place the cream in a chilled bowl, along with the sugar, and whip vigorously until the mixture starts to make stiff peaks. The whipped cream can be prepared up to 2 hours ahead and refrigerated, covered.

Step 3. Set up the grill for direct grilling and preheat to medium-high. When ready to cook, brush and oil the grill grate. Lightly brush the cake slices on both sides with the melted butter. Arrange the slices of cake on the grill at a diagonal to the bars and grill until lightly browned on both sides, 1 to 2 minutes per side, turning with a spatula. Transfer

To serve this cake, we laid out 3 slices of the grilled pound cake, drizzled it with the berry salsa, and topped it off with a scoop of whipped cream.


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