Shortcake with Mascarpone and Brandied Apricots

1. 1

   In a large bowl, whisk mascarpone cheese to loosen.

2. 2

   Add half of a container of whipped topping, almond extract, salt and lemon zest.

3. 3

   Stir to combine.

4. 4

   Fill each sponge cake with cheese mixture.

5. 5

   In a small saucepan over high heat, combine reserved apricot syrup and brandy, reduce until thick.

6. 6

   Add apricot halves.

7. 7

   Spoon apricot mixture over each sponge cake.

8. 8

   Garnish with remaining whipped topping and toasted almond slivers.

9. 9

   NOTE: If sponge cakes are not available, use sliced pound cake.

* Per serving · 4 servings · Values may vary.

No additional tips available.