Apricot Gooseberry Layered Trifle Dessert With Mascarpone Cream

Name: Apricot Gooseberry Layered Trifle Dessert With Mascarpone Cream
Prep time: 15 min
Total time: 15 min
Yield: 4-6 serving(s)
Ingredients: 12 spongecake ladyfingers, split lengthwise; 2/3 cup gooseberry jam or 2/3 cup apricot jam, divided; 6 ounces fresh sweet gooseberries, topped and tailed; 4 -6 fresh apricots, cut in 1/2-inch chunks; 2 tablespoons limoncello (or lemon juice); 1 teaspoon finely minced fresh lemon zest; 2 teaspoons finely minced fresh lemon verbena leaves; 1/2 teaspoon vanilla extract (or the seeds scraped from 1/2 vanilla pod); 2 tablespoons granulated sugar; 8 ounces mascarpone cheese; 6 ounces creme fraiche (or sour cream)

Submitted by BecR2400

"These lovely little individual dessert trifles are a great make-ahead treat, very quick and simple to prepare -- just layer the fruit and cream in pretty dessert glasses, and chill until serving time. Lovely for tea-time, or anytime!"

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photo by BecR2400

Ready In:: 15mins
Ingredients:: 11
Serves:: 4-6

ingredients

12 spongecake ladyfingers, split lengthwise
²⁄₃ cup gooseberry jam or 2/3 cup apricot jam, divided
6 ounces fresh sweet gooseberries, topped and tailed
4 -6 fresh apricots, cut in 1/2-inch chunks
2 tablespoons limoncello (or lemon juice)
1 teaspoon finely minced fresh lemon zest
2 teaspoons finely minced fresh lemon verbena leaves
¹⁄₂ teaspoon vanilla extract (or the seeds scraped from 1/2 vanilla pod)
2 tablespoons granulated sugar
8 ounces mascarpone cheese
6 ounces creme fraiche (or sour cream)

directions

Spread most of the gooseberry jam on the insides of the split ladyfingers and sandwich them together. Set aside.
In a medium bowl, stir together the remaining jam with the limoncello, lemon zest, finely minced lemon verbena, the vanilla, granulated sugar, mascarpone cheese and creme fraiche. Combine well.
In each dessert glass, arrange 2 or 3 ladyfingers upright around the edges, then place a few gooseberries and apricot chunks into the bottom of the glass.
Spoon the mascarpone cream into the dessert glasses, forming a slight mound.
Top each trifle with the remaining apricot chunks and gooseberries, pressing the fruit gently into the cream.
Chill until serving time (may be assembled up to 24 hours in advance, cover with cling wrap if not serving within a few hours).

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RECIPE SUBMITTED BY

BecR2400

212

<p>Married to my sweetheart for almost forty years and we have two wonderful children who are grown and have flown the coop. Also, we have been blessed with a wonderful son-in-law and beautiful daughter-in-law, plus FIVE grandchildren: two beautiful granddaughters ages five and eight, and three sweet adorable little grandsons ages 2 months, 2 years and 3 years. My husband and I share a combination of English, Irish, Scottish, Welsh, Dutch, Swiss, Polish, Austrian, German and French heritage, and our son-in-law and daughter-in-law are both Hispanic. We've traveled extensively to many countries abroad (we lived in Germany), and have traveled and lived in several states here in the U.S.A. Many of the recipes I post here are influenced by our combined heritage or from our travels, or they are old family favorites that I want to share with you. I hope you enjoy! Have been to culinary school with many years of cooking (mostly for my family) under my belt, so know my way around a kitchen. And I'm very lucky to have the best sous chef in the world, dddddh! One of my favorite chefs of all time is Jacques Pepin! I have several of his cookbooks, and enjoy watching his television cooking show Fast Food My Way. Another top favorite is Julia Child (of course!). A few other chefs I read/enjoy watching on t.v. are: Giada At Home, Ina Garten's The Barefoot Contessa, Nigella Lawson's Nigella Bites, and Patti's Mexican Kitchen, and many more. On my bucket list is dining at Thomas Keller's establishment The French Laundry in Napa Valley, California... as well as Alice Waters' Chez Panisse in Berkeley, and the James Beard award winning Tartine Bakery and Cafe in San Francisco. One day!!   Hobbies/Interests: Decorating with fresh flowers and herbs from the garden is my passion, and brings me deep joy! It's really hard to beat!! I love connecting with others who enjoy the same. Gardening, decorating, sewing, music, dancing, film, and reading are also up there. Spending quality time with my grandchildren, family, and friends (and cooking holiday meals!). Currently, a newfound passion has been so richly rewarding for me: genealogical research. I heart ancestry dot com. And last but certainly not least, I absolutely LOVE cats--we have two half-Siamese fur babies (cats) that allow us to live here!!    A Note of Thanks~ I try to personally thank everyone who kindly makes and reviews my recipes, but sometimes I am busy, late, or may forget. Please know that I am always humbled that you would try one of my recipes, and I enjoy reading the reviews and seeing all the pretty photographs. Thanks so much! </p>

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