(Makes 4 servings)
4 slices frozen pound cake, 1-inch thick
¼ cup orange juice
½ cup mascarpone cheese
2 tablespoons icing sugar
2 tablespoons butter, softened
1 small can mandarin oranges, drained
Place the slices of pound cake side by side on a plate. Using a fork, poke holes over the entire upper surface of each slice. Drizzle the orange juice over the cake slices.
Cover the slices with plastic wrap and refrigerate for 30 minutes.
Preheat the grill on medium-high for 10 minutes with the lid closed. Using a pair of long handled tongs, oil the grate by wiping it with a piece of folded paper towel dipped lightly in canola oil.
In a bowl, combine the mascarpone cheese with the icing sugar. Mix well. Set aside.
Spread the soft butter over both sides of the cake slices. Place slices on the grill grate. Grill 1 to 2 minutes per side, with the lid open, to create grill marks.
Transfer the cake slices to a large platter. Cool for about 10 minutes.
With a knife, spread the mascarpone cheese over the upper surface of each slice.
Arrange mandarin orange segments over the mascarpone cheese. Drizzle with chocolate syrup.