Apricot Gooseberry Layered Trifle Dessert With Mascarpone Cream

READY IN: 15mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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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