Lemon Mascarpone Charlotte Russes With Apricot Purée

1. 1

   Sprinkle gelatin into a bowl over 3 tbsp of cold water and let sit for 5-6 mins. In a separate bowl, using a wooden spoon, beat together mascarpone, sugar and lemon juice until smooth. In a saucepan over low heat, gently dissolve gelatin. Remove from heat and stir 3 tbsp mascarpone mixture into gelatin, then add gelatin mixture back to the bowl of mascarpone and mix until thoroughly combined. Refrigerate until just beginning to set.

2. 2

   Whip cream until stiff and fold into mascarpone. Wrap the base of four 3-inch dessert rings with foil to make containers for the filling. Cut cookies in half crosswise so that they have a flat base and stand them tightly upright next to one another in a circle around the inner circumference of each ring. Fill the rings with the mascarpone; chill for 2 hours to set.

3. 3

   Puree apricots in a blender. Carefully remove dessert rings from charlotte russes. Serve with apricot puree and garnish with candied lemon and lemon balm or mint.

* Per serving · 4 servings · Values may vary.