Apricot Gooseberry Layered Trifle Dessert With Mascarpone Cream - cooking recipe

Ingredients

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)

Preparation

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).