Apricot Gooseberry Layered Trifle Dessert With Mascarpone Cream Food

GOOSEBERRY & ELDERFLOWER TRIFLE

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.

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).

SPICED BANANAS WITH RUM MASCARPONE CREAM

Steps:

• 1. Put each banana on a double piece of foil. Drizzle over the lemon juice and sprinkle 1 tablespoon of sugar on each.
• 2. Mix together the butter and cinnamon until creamy then dollop on the bananas.
• 3. Wrap each banana tightly in foil and cook on the barbeque or under a medium grill for 10 minutes.
• 4. Meanwhile, make the rum mascarpone cream. Mix the cheese, rum and sugar together.
• 5. Unwrap the bananas and eat immediately with a dollop of the rum mascarpone cream.

REALLY EASY APRICOT & AMARETTI CREAM

Steps:

• Heat oven to 220C/fan 200C/gas 7. Tip the apricots into a roasting tin, toss with the orange zest, juice and sugar and roast for 15-20 mins until soft. Remove the skins if you like. Tip into a bowl to cool.
• Whisk the mascarpone and custard together until completely blended.
• Tip the biscuits into a large glass bowl, then top with the apricots and custard. Scatter generously with the grated chocolate, then cover and chill until ready to serve.

APRICOTS WITH MASCARPONE CREAM

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.

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.

CHRISTMAS CHERRY TRIFLE DESSERT

Steps:

• Stir boiling water into gelatin in a large bowl at least 2 minutes, until completely dissolved (can add sugar for a sweeter taste if desired).
• Stir in the ice cubes until melted.
• Add in the cherry pie filling; stir to combine.
• Place all the cake cubes in a 3-qt serving bowl or large glass trifle dish.
• Spoon the gelatin mixture over cake.
• Refrigerate 15 minutes, or until set but not firm.
• Pour the 1-1/2 cups half and half cream into large bowl; add pudding mix; whisk for about 1 minute.
• Gently stir in 1/2 of the whipped topping.
• Spoon over gelatin mixture in a bowl.
• Refrigerate 3 hours or until set.
• Garnish with remaining whipped topping.

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).