Apricot and Gooseberry Trifle Dessert With Mascarpone Cream

Ingredients

• 12 spongecake ladyfingers, split lengthwise
• 2/3 cup gooseberry jam or 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)

Directions

1. 1

   Spread most of the gooseberry jam on the insides of the split ladyfingers and sandwich them together. Set aside.

2. 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. 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. 4

   Spoon the mascarpone cream into the dessert glasses, forming a slight mound.

5. 5

   Top each trifle with the remaining apricot chunks and gooseberries, pressing the fruit gently into the cream.

6. 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).