Stone Fruit Trifle With Lemon Balm (Or Verbena or Mint) Cream

Total Time
15mins
Prep 15 mins
Cook 0 mins

Gives the term 'stone fruit' a whole new meaning. Use fruits that are available to you. Can sub herb with lemon zest and Amaretto may be subbed for the anise-flavored liqueur. By Lucy Waverman.

Ingredients Nutrition

Directions

  1. Peel peaches and remove pit. Slice into a bowl. Slice apricots and plums and add to bowl. Toss with anisette and 2 tablespoons sugar.
  2. Whip mascarpone and yogurt together with lemon verbena and remaining 2 tablespoons sugar. Layer fruit in a glass bowl or individual wine glasses and top with cream. Garnish with a sprig of lemon balm.
Most Helpful

5 5

This is a lovely summery dessert. I just used fresh peaches as my stone fruit and then added grated lemon as I had no mint. It made a very pretty trifle.