Apricot Gooseberry Layered Trifle Dessert With Mascarpone Cream Recipes

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APRICOTS WITH MASCARPONE CREAM



Apricots with Mascarpone Cream image

Fresh ripe apricots stuffed with a slightly sweetened mascarpone cheese drizzled with a sweet honey balsamic sauce. You can use a piping bag for the cream to make this look extra fancy

Provided by Michelle Berger

Categories     Desserts

Time 30m

Yield 8

Number Of Ingredients 10

1 cup whipping cream
3 tablespoons white sugar
4 ounces mascarpone cheese
2 tablespoons apricot nectar
½ teaspoon vanilla extract
1 pinch ground cardamom
3 tablespoons apricot preserves
¼ cup honey
1 tablespoon balsamic vinegar
8 fresh apricots, pitted and halved

Steps:

  • Beat the cream in a chilled bowl with an electric mixer until soft peaks form. Beat in the sugar and set aside. In another bowl, whip the mascarpone cheese with an electric mixer until very soft; beat in the apricot nectar, vanilla extract, and cardamom. Gently fold the mascarpone mixture into the whipped cream.
  • Place the apricot preserves and honey into a microwave-safe bowl and heat in microwave oven until warm but not hot, about 30 seconds. Mix well and stir the balsamic vinegar into the honey mixture.
  • Stuff each apricot half with a dollop of the mascarpone cream and place the filled apricot halves on a serving dish. Drizzle the fruit and plate with balsamic sauce and serve.

Nutrition Facts : Calories 252.5 calories, Carbohydrate 23.9 g, Cholesterol 58.3 mg, Fat 17.7 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 10.4 g, Sodium 23.2 mg, Sugar 20.7 g

APRICOT GOOSEBERRY LAYERED TRIFLE DESSERT WITH MASCARPONE CREAM



Apricot Gooseberry Layered Trifle Dessert With Mascarpone Cream image

These lovely little individual dessert trifles are a great make-ahead treat, very quick and simple to prepare -- just layer the fruit and cream in pretty dessert glasses, and chill until serving time. Lovely for tea-time, or anytime!

Provided by BecR2400

Categories     Dessert

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 11

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)

Steps:

  • 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).

Nutrition Facts : Calories 477.1, Fat 19.2, SaturatedFat 11, Cholesterol 178.7, Sodium 82.6, Carbohydrate 72.3, Fiber 3.5, Sugar 43.9, Protein 5.4

EASY BUTTERFINGER TRIFLE DESSERT



Easy Butterfinger Trifle Dessert image

Make and share this Easy Butterfinger Trifle Dessert recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 10m

Yield 5-6 serving(s)

Number Of Ingredients 4

1 prepared chocolate cake (baked and fully cooled)
1 (6 ounce) package instant chocolate pudding mix (prepared with milk)
1 (8 ounce) container Cool Whip Topping
3 -4 butterfinger candy bars, crushed

Steps:

  • Slice the baked cake into med-large size cubes, then place half of the cubes in the bottom of a large glass serving bowl/trifle bowl.
  • Spread half the prepared chocolate pudding on top, then top the pudding with half of the Cool Whip, then half of the crushed candy.
  • Repeat the layers ending with crushed candy on the top.
  • Refrigerate the trifle.
  • Delicious!

Nutrition Facts : Calories 1228.4, Fat 57, SaturatedFat 25.8, Cholesterol 194.5, Sodium 1277, Carbohydrate 172.1, Fiber 5.3, Sugar 31.7, Protein 15.3

NIGELLA'S BLACKBERRY TRIFLE WITH CREAMY LIMONCELLO MASCARPONE



Nigella's Blackberry Trifle With Creamy Limoncello Mascarpone image

Serve this spectacular layered dessert in a trifle dish or individual dessert glasses for a memorable and refreshing ending to any meal! Perfect for Valentine's Day or other romantic occasions such as birthdays, anniversaries or Afternoon tea. Inspired by a Nigella Lawson recipe.

Provided by BecR2400

Categories     Dessert

Time 30m

Yield 1 trifle, 12 serving(s)

Number Of Ingredients 9

8 -10 ladyfingers
1 cup black currant jam
1 lemon, juice of
1 generous cup limoncello lemon liqueur
3 -4 tablespoons granulated sugar, to taste
1 1/2 lbs mascarpone cheese
7 ounces italian amaretti cookies
3 1/2 cups fresh blackberries
1/4 cup sliced almonds, toasted

Steps:

  • Split the lady fingers and make little sandwiches of them using more than half of the jam, then press them into a 2-quart size glass bowl.
  • Crumble the amaretti cookies and scatter most of them evenly over the lady fingers, reserving a bit for the topping, and then pour a generous 1/2 cup limoncello over them.
  • In a medium bowl, mix together 2 tablespoons limoncello with the remaining currant jam. Add the blackberries, stirring gently to coat.
  • Spoon the blackberries over the crumbled cookies.
  • Whisk together the remaining limoncello with the sugar and mascarpone until light and fluffy. Spread gently and evenly over the blackberries in the bowl.
  • In a small bowl, toss together the remaining amaretti crumbs with the toasted slivered almonds, then sprinkle over the surface of the trifle.
  • Spoon into dessert glasses to serve.

GOOSEBERRY & ELDERFLOWER TRIFLE



Gooseberry & elderflower trifle image

Bake your own homemade sponge make this trifle extra special. With gooseberry purée and elderflower cordial, it's full of summer flavours

Provided by Diana Henry

Categories     Dessert

Time 1h10m

Yield Serves 8-10

Number Of Ingredients 13

butter , for the tin
toasted flaked almonds , spring flowers or elderflowers, to garnish
175g granulated sugar
500g fresh or frozen gooseberries , topped and tailed
2 tbsp elderflower cordial
2 large eggs
50g caster sugar
50g plain flour , sifted
250g mascarpone
300g crème fraîche
3 tbsp caster sugar
3 tbsp elderflower cordial
1 lime , halved

Steps:

  • Heat the oven to 180C/160C fan/gas 4. To make the gooseberry purée, tip 200ml water and the sugar into a pan and heat, stirring, until the sugar has dissolved. Bring to a gentle simmer, then add the gooseberries and cook for 8 mins, or until tender. Drain, reserving the poaching liquid. Lightly mash the gooseberries to break them up a little, then leave to cool. Taste to check for sweetness, and add a little more sugar if you like (remember that the cream and sponge are both sweet, though). Boil the reserved poaching liquid for 8-10 mins until syrupy, then add the cordial. Leave to cool completely.
  • Butter and line the base of a 20-23cm cake tin. To make the sponge, beat the eggs and the sugar together with an electric whisk until pale and tripled in volume, then add 1 tbsp lukewarm water. Fold in the flour and a pinch of salt using a large metal spoon, being careful not to knock the air out of the eggs. Pour into the prepared tin and bake for about 25 mins. When ready, it will come away slightly from the edges of the tin. Leave to cool in the tin, then turn out and cut into broad fingers. You should get about 18, but don't worry about accuracy - there's no need to be precise.
  • For the cream, beat the mascarpone with a wooden spoon to loosen it, then add the crème fraîche and sugar. Gradually add the cordial and squeeze over some lime juice. Taste and check whether you need more sugar, cordial or lime juice, then transfer to the fridge and chill until needed.
  • Arrange a layer of sponge fingers over the base of a glass bowl or trifle dish, then spoon over some of the elderflower-flavoured poaching liquid. Top with a layer of gooseberry purée, then a layer of the cream. Continue to layer the ingredients (you'll probably only manage two layers of each), finishing with a layer of cream. Chill for at least 2 hrs and up to two days, then garnish with some toasted flaked almonds and flowers before serving.

Nutrition Facts : Calories 415 calories, Fat 24 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 40 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium

ENGLISH CHOCOLATE TRIFLE WITH APRICOTS AND RASPBERRIES



English Chocolate Trifle with Apricots and Raspberries image

Categories     Milk/Cream     Rum     Food Processor     Chocolate     Fruit     Dessert     Valentine's Day     Raspberry     Apricot     Créme de Cacao     Chill     Engagement Party     Bon Appétit

Yield Serves 16

Number Of Ingredients 22

White Chocolate Pudding
10 large egg yolks
1/3 cup sugar
2 tablespoons cornstarch
4 cups half and half
1 pound imported white chocolate (such as Lindt), chopped
1/2 cup (1 stick) unsalted butter, cut into pieces
Poached Apricots
2/3 cup plus 3 tablespoons water
1/3 cup honey
1/3 cup sugar
4 tablespoons fresh lemon juice
9 ounces dried apricots
Dark Chocolate Cream
1/2 cup whipping cream
5 tablespoons light corn syrup
4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 1/2 (about) purchased 12-ounce pound cakes
6 tablespoons dark rum
3 tablespoons white crème de cacao liqueur
4 1/2-pint baskets fresh raspberries or 16 ounces frozen unsweetened raspberries, thawed
Firmly whipped cream

Steps:

  • For Pudding:
  • Whisk yolks, sugar and cornstarch in medium bowl. Bring half and half to simmer in heavy large saucepan. Gradually whisk hot half and half into yolk mixture. Return mixture to same saucepan and whisk over medium heat until custard boils. Boil 1 minute, whisking constantly. Remove from heat. Pour pudding into large bowl. Add white chocolate and butter and whisk until smooth. Chill until thick and cold, whisking occasionally, about 3 hours.
  • For Apricots:
  • Line cookie sheet with foil. Brush foil lightly with vegetable oil. Combine 2/3 cup water, honey, sugar and 2 tablespoons lemon juice in heavy medium saucepan. Stir over high heat until sugar dissolves. Add apricots and bring to boil. Reduce heat, cover and simmer 10 minutes.
  • Transfer 5 apricots and 1/4 cup poaching syrup to heavy small skillet. Combine remaining apricots with remaining poaching syrup, 3 tablespoons water and 2 tablespoons lemon juice in processor and puree. Pour puree into bowl. Cook apricots in skillet over high heat until syrup is reduced to glaze, turning apricots once, about 4 minutes. Using tongs, transfer candied apricots to foil. Cool. Mix any syrup from skillet into puree. (Can be prepared 1 day ahead. Cover candied apricots and puree separately and let stand at room temperature.)
  • For Dark Chocolate Cream:
  • Bring cream and corn syrup to simmer in heavy medium saucepan. Reduce heat to low. Add chocolate and whisk until melted. Chill until cold but still pourable, stirring occasionally, about 30 minutes.
  • Cut cakes into 1/2-inch-thick slices. Cut each slice into 4 squares. Arrange enough cake in 4-quart glass trifle dish to cover bottom, fitting tightly. Mix rum and liqueur in bowl. Drizzle 3 tablespoons over cake. Drop 1/3 of apricot puree by spoonfuls over cake. Gently spread with back of spoon, allowing puree to show at sides of bowl. Reserve 1/4 basket berries for garnish. Sprinkle 1/3 of remaining berries over puree, arranging some berries to show at sides of bowl. Starting 1 inch in from sides of bowl, pour 1/3 of dark chocolate cream over, making sure it does not touch sides of bowl. Starting at edge, pour 2 cups white chocolate pudding over chocolate cream. Repeat layering with remaining cake, rum mixture, apricot puree, berries, dark chocolate cream and white chocolate pudding in 2 more layers each. Smooth top. Cover and chill overnight.
  • Spoon whipped cream into pastry bag fitted with medium star tip. Pipe around edge of trifle. Top with candied apricots and reserved berries. (Can be made 8 hours ahead; chill.) Serve cold.

APRICOT BERRY TRIFLE



Apricot Berry Trifle image

Categories     Berry     Fruit     Dessert     Apricot     Summer     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 24

For the apricot custard
2 1/2 cups milk
1 vanilla bean, split lengthwise
6 large egg yolks
2/3 cup sugar
3 tablespoons cornstarch
3 tablespoons apricot brandy, or to taste
1/2 cup crème fraîche
1/2 cup well-chilled heavy cream
6 large fresh apricots, cut into 1/2-inch pieces (about 2 cups)
For the red berry mixture
4 cups strawberries, hulled
2 cups, raspberries, picked over
2 tablespoons sugar, or to taste
1 to 2 tablespoons fresh lemon juice, or to taste
1 to 2 tablespoons framboise or Chambord, or to taste
For the blackberry mixture
2 1/2 cups blackberries, picked over
1 tablespoon sugar
1 tablespoon fresh lemon juice
1 tablespoon framboise or Chambord
Lemon Almond Spongecake
1/4 cup apricot brandy
raspberries and blackberries for garnish plus additional raspberries as an accompaniment if desired

Steps:

  • Make the apricot custard:
  • In a heavy saucepan scald the milk with the vanilla bean. In a metal bowl whisk together the egg yolks, the sugar, the cornstarch, sifted, and a pinch of salt. Add the milk mixture to the yolk mixture in a stream, whisking, and transfer the mixture to the pan. Boil the custard, whisking, for 1 minute, or until it is thick and smooth, strain it through a fine sieve into a bowl, and stir in the brandy. Chill the custard, its surfaced covered with plastic wrap, for at least 6 hours or overnight. Whisk in the crème fraîche, fold in the heavy cream, beaten to stiff peaks, and the apricots, and chill the apricot custard, covered.
  • Make the red berry mixture:
  • In a blender or food processor purée 2 cups of the strawberries, sliced, and 1 cup of the raspberries with the sugar, the lemon juice, and the framboise until the mixture is smooth, force the purée through a fine sieve into a bowl, pressing hard on the solids, and stir in the remaining 2 cups strawberries and 1 cup raspberries, both crushed lightly.
  • Make the blackberry mixture:
  • In a blender or food processor purée 1 1/2 cups of the blackberries with the sugar, the lemon juice, and the framboise until the mixture is smooth, transfer the purée to a bowl, and stir in the remaining 1 cup blackberries, crushed lightly.
  • Assemble the trifle:
  • Arrange one third of the cake on the bottom of a 3 1/2- to 4-quart trifle bowl, sprinkle it with one third of the brandy, and pour half the red berry mixture evenly over the cake. Spoon one third or the apricot custard evenly over the red berry layer, top it with half the remaining cake, and sprinkle the cake with half the remaining brandy. Pour the blackberry mixture evenly over the cake, spoon half the remaining custard over it, and top the custard with the remaining cake. Sprinkle the cake with the remaining brandy, pour the remaining red berry mixture evenly over it, and spoon the remaining custard evenly over the red berry layer, covering the red berry layer completely.
  • Chill the trifle, covered, for at least 12 hours or overnight, garnish it with the berries, and serves it with the additional raspberries.

STRAWBERRY MASCARPONE TRIFLE



Strawberry Mascarpone Trifle image

Delicious layered dessert that tastes light and fluffy, modified from the Williams-Sonoma Christmas cookbook recipe.

Provided by lawbritt

Categories     Dessert

Time 40m

Yield 15 serving(s)

Number Of Ingredients 7

3 quarts strawberries
3 cups heavy cream
1 cup mascarpone cheese
1 teaspoon vanilla
6 tablespoons sugar
3 (12 ounce) packages ladyfingers
1/4 cup rum

Steps:

  • Hull and slice strawberries into quarter-inch thick slices. Mix with 2 tablespoons of sugar and let stand while you prepare the cream mixture.
  • Whip heavy cream until stiff peaks form. Add mascarpone cheese, remaining sugar, and vanilla, and mix well to blend ingredients.
  • In a clear bowl with steep sides or a trifle dish, place ladyfingers on bottom and brush with rum. Add a layer of sliced strawberries. Follow with a layer of mascarpone/whipped cream mixture. Repeat with ladyfingers, rum, strawberries, and cream mixture until you reach the top of the dish, reserving about 3/4 cup of strawberries for the garnish. The top layer should be the cream mixture, and can be piped on with a pastry bag or spread smooth with a knife or spatula.
  • Arrange strawberry slices on top of the cream mixture in concentric circles, from the outside of the dish in, leaving a 2-3 inch border of mascarpone mixture around the edge, to create a flower design. Works best if you use the largest slices on the outer rings and smaller slices as you move towards the center of the dish. Finish by standing 4 small strawberry slices in the center like the center of a rose petal.

Nutrition Facts : Calories 482.4, Fat 24.2, SaturatedFat 13.4, Cholesterol 315.5, Sodium 120.2, Carbohydrate 56.7, Fiber 3.1, Sugar 28.2, Protein 9.1

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