Stone Fruit Trifle With Lemon Balm (Or Verbena Or Mint) Cream - cooking recipe

Ingredients

3 peaches
3 apricots
2 black plums
1 tablespoon anisette (to taste) or 1 tablespoon Pernod (to taste)
1/4 cup sugar, divided
1 cup mascarpone
1/4 cup yogurt
2 2 tablespoons mint or 2 teaspoons grated lemon zest
1 1 sprig lemon verbena (to garnish) or 1 sprig mint (to garnish)

Preparation

Peel peaches and remove pit. Slice into a bowl. Slice apricots and plums and add to bowl. Toss with anisette and 2 tablespoons sugar.
Whip mascarpone and yogurt together with lemon verbena and remaining 2 tablespoons sugar. Layer fruit in a glass bowl or individual wine glasses and top with cream. Garnish with a sprig of lemon balm.