Grilled Pound Cake with Sweetened Whipped Cream and Berries

2 cups strawberries, hulled and sliced 1 cup blueberries 2 tablespoons granulated sugar pinch sea or kosher salt ⅔ pound purchased pound cake, halved and cut to fit into the rotisserie basket 2 to 3 tablespoons unsalted butter, melted ¾ cup heavy cream, chilled 3 tablespoons confectioners’ sugar 1 teaspoon pure vanilla extract

Calories 240 (53% from fat) • carb. 26g • pro. 2g • fat 14g • sat. fat 7g • chol. 50mg • sod. 140mg • calc. 37mg • fiber 1g

In a medium mixing bowl, toss the strawberries and blueberries with the sugar and salt. Let fruit macerate while preparing the rest of the dessert. Brush the pound cake with the melted butter. Load into the provided basket and assemble onto the roasting spit, as instructed on page TK. Place in the Cuisinart® Vertical Rotisserie and set the temperature to 500°F. Set the timer to 12 minutes. While the pound cake is cooking, prepare the sweetened whipped cream. In a chilled mixing bowl, add the cream, confectioners’ sugar and vanilla. Using a Cuisinart® Hand Mixer, whip the cream to medium-stiff peaks. Reserve. To assemble: Lay the grilled pound cake in a shallow casserole dish. Top with the sweetened whipped cream and then finish with the macerated berries.