APRICOT GOOSEBERRY LAYERED TRIFLE DESSERT WITH MASCARPONE CREAM
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!
Provided by BecR2400
Categories Dessert
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- 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).
Nutrition Facts : Calories 477.1, Fat 19.2, SaturatedFat 11, Cholesterol 178.7, Sodium 82.6, Carbohydrate 72.3, Fiber 3.5, Sugar 43.9, Protein 5.4
APRICOTS WITH MASCARPONE CREAM
Fresh ripe apricots stuffed with a slightly sweetened mascarpone cheese drizzled with a sweet honey balsamic sauce. You can use a piping bag for the cream to make this look extra fancy
Provided by Michelle Berger
Categories Desserts
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Beat the cream in a chilled bowl with an electric mixer until soft peaks form. Beat in the sugar and set aside. In another bowl, whip the mascarpone cheese with an electric mixer until very soft; beat in the apricot nectar, vanilla extract, and cardamom. Gently fold the mascarpone mixture into the whipped cream.
- Place the apricot preserves and honey into a microwave-safe bowl and heat in microwave oven until warm but not hot, about 30 seconds. Mix well and stir the balsamic vinegar into the honey mixture.
- Stuff each apricot half with a dollop of the mascarpone cream and place the filled apricot halves on a serving dish. Drizzle the fruit and plate with balsamic sauce and serve.
Nutrition Facts : Calories 252.5 calories, Carbohydrate 23.9 g, Cholesterol 58.3 mg, Fat 17.7 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 10.4 g, Sodium 23.2 mg, Sugar 20.7 g
ALMOND & APRICOT TRIFLES
Ready in just ten minutes, this simple trifle recipe is the perfect end to a traditional Sunday roast
Provided by James Martin
Categories Dessert, Dinner
Time 10m
Yield Serves 4
Number Of Ingredients 6
Steps:
- 1 Line the bottom of 4 small glass serving dishes with the cake. Mix ½ the Disaronno with 6 tbsp of reserved juice, then divide this between the bowls. Arrange apricots on top of the sponge, then pour on custard. Cover and chill for at least 10 mins, or up to a day.
- Just before serving, add the remaining Disaronno to the cream and whip until it just holds its shape. Spoon over the custard and sprinkle with flaked almonds.
Nutrition Facts : Calories 1017 calories, Fat 62 grams fat, SaturatedFat 34 grams saturated fat, Carbohydrate 99 grams carbohydrates, Sugar 77 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.97 milligram of sodium
GOOSEBERRY & ELDERFLOWER TRIFLE
Bake your own homemade sponge make this trifle extra special. With gooseberry purée and elderflower cordial, it's full of summer flavours
Provided by Diana Henry
Categories Dessert
Time 1h10m
Yield Serves 8-10
Number Of Ingredients 13
Steps:
- Heat the oven to 180C/160C fan/gas 4. To make the gooseberry purée, tip 200ml water and the sugar into a pan and heat, stirring, until the sugar has dissolved. Bring to a gentle simmer, then add the gooseberries and cook for 8 mins, or until tender. Drain, reserving the poaching liquid. Lightly mash the gooseberries to break them up a little, then leave to cool. Taste to check for sweetness, and add a little more sugar if you like (remember that the cream and sponge are both sweet, though). Boil the reserved poaching liquid for 8-10 mins until syrupy, then add the cordial. Leave to cool completely.
- Butter and line the base of a 20-23cm cake tin. To make the sponge, beat the eggs and the sugar together with an electric whisk until pale and tripled in volume, then add 1 tbsp lukewarm water. Fold in the flour and a pinch of salt using a large metal spoon, being careful not to knock the air out of the eggs. Pour into the prepared tin and bake for about 25 mins. When ready, it will come away slightly from the edges of the tin. Leave to cool in the tin, then turn out and cut into broad fingers. You should get about 18, but don't worry about accuracy - there's no need to be precise.
- For the cream, beat the mascarpone with a wooden spoon to loosen it, then add the crème fraîche and sugar. Gradually add the cordial and squeeze over some lime juice. Taste and check whether you need more sugar, cordial or lime juice, then transfer to the fridge and chill until needed.
- Arrange a layer of sponge fingers over the base of a glass bowl or trifle dish, then spoon over some of the elderflower-flavoured poaching liquid. Top with a layer of gooseberry purée, then a layer of the cream. Continue to layer the ingredients (you'll probably only manage two layers of each), finishing with a layer of cream. Chill for at least 2 hrs and up to two days, then garnish with some toasted flaked almonds and flowers before serving.
Nutrition Facts : Calories 415 calories, Fat 24 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 40 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
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