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

Submitted by gailanng

"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."

 

• Ready In: 15mins
• Ingredients: 9
• Serves: 4

ingredients

• 3 peaches
• 3 apricots
• 2 black plums
• 14.79 ml anisette (to taste) or 14.79 ml Pernod (to taste)
• 59.14 ml sugar, divided
• 236.59 ml mascarpone
• 59.14 ml yogurt
• 29.58 29.58 ml mint or 9.85 ml grated lemon zest
• 1 1 sprig lemon verbena (to garnish) or 1 sprig mint (to garnish)

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.

Reviews

[katew]

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.