Shortcake With Mascarpone And Brandied Apricots
Serves: 6
Cecile Bahringer
1 January 1970
Based on User reviews:
51
Spice
47
Sweetness
53
Sourness
39
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
In a large bowl, whisk mascarpone cheese to loosen
2
Add half of a container of whipped topping, almond extract, salt and lemon zest
3
Stir to combine
4
Fill each sponge cake with cheese mixture
5
In a small saucepan over high heat, combine reserved apricot syrup and brandy, reduce until thick
6
Add apricot halves
7
Spoon apricot mixture over each sponge cake
8
Garnish with remaining whipped topping and toasted almond slivers
9
NOTE: If sponge cakes are not available, use sliced pound cake