Ingredients
Yield: 18 servings
Total Time: 1 hour, 30 minutes
6 cups pound cake (I used my Frangelico Pound Cake), cut into 1/2" cubes
1 pound strawberries, stems removed and sliced
1 pint blueberries
1/4 cup cornstarch
2 large eggs
1/2 cup cane sugar
2 cups whole milk
1 tablespoon butter, room temperature
3 Tablespoon Frangelico liqueur, divided
1 1/2 cups heavy cream
3 Tablespoons cane sugar
1/2 cup Nutella
1 Tablespoon Frangelico
2 Tablespoons coconut oil
Preparation
