Apricot Gooseberry Layered Trifle Dessert With Masc

Name: Apricot Gooseberry Layered Trifle Dessert With Mascarpone Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Spread most of the gooseberry jam on the insides of the split ladyfingers and sandwich them together. Set aside.
2
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.
3
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.
4
Spoon the mascarpone cream into the dessert glasses, forming a slight mound.
5
Top each trifle with the remaining apricot chunks and gooseberries, pressing the fruit gently into the cream.
6
Chill until serving time (may be assembled up to 24 hours in advance, cover with cling wrap if not serving within a few hours).

260

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Apricot Gooseberry Layered Trifle Dessert With Mascarpone Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Apricot Gooseberry Layered Trifle Dessert With Mascarpone Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions