Apricot Gooseberry Layered Trifle Dessert With Mascarpone Cream Recipes

APRICOT GOOSEBERRY LAYERED TRIFLE DESSERT WITH MASCARPONE 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).

EASY BUTTERFINGER TRIFLE DESSERT

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!

VANILLA MASCARPONE CREAM

Steps:

• Using an electric mixer, whip marscarpone with cream and sugar until thick like firmly whipped cream. Add vanilla. Cover and chill until needed, up to 2 days. (Remove from fridge and bring to room temperature just before serving, optional).

CHOCOLATE MASCARPONE CREAM

Steps:

• Place mascarpone in a large bowl.
• Sift the sugar, cocoa, and cinnamon over the mascarpone then mix well.
• Stir in the Grand Marnier and mix until combined.
• Gently fold in 1/3 of the whipped cream, repeat 1/3 at a time.
• Spoon into 4 individual serving dishes and chill.

NIGELLA'S BLACKBERRY TRIFLE WITH CREAMY LIMONCELLO MASCARPONE

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.