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Shortcake with Mascarpone and Brandied Apricots

Shortcake with Mascarpone and Brandied Apricots
This recipe serves 6. One portion of this dish contains around 9g of protein, 33g of fat, and a total of 580 calories. From preparation to the plate, this recipe takes approximately 35 minutes. It is a good option if you're following a gluten free diet. Head to the store and pick up slivered almonds, individual dessert sponge cakes, salt, and a few other things to make it today.

Instructions

1
In a large bowl, whisk mascarpone cheese to loosen.
Ingredients you will need
MascarponeMascarpone
Equipment you will use
WhiskWhisk
BowlBowl
2
Add half of a container of whipped topping, almond extract, salt and lemon zest. Stir to combine.
Ingredients you will need
Whipped ToppingWhipped Topping
Almond ExtractAlmond Extract
Lemon ZestLemon Zest
SaltSalt
3
Fill each sponge cake with cheese mixture. In a small saucepan over high heat, combine reserved apricot syrup and brandy, reduce until thick.
Ingredients you will need
Sponge CakeSponge Cake
ApricotApricot
BrandyBrandy
CheeseCheese
SyrupSyrup
Equipment you will use
Sauce PanSauce Pan
4
Add apricot halves. Spoon apricot mixture over each sponge cake.
Ingredients you will need
Sponge CakeSponge Cake
ApricotApricot
5
Garnish with remaining whipped topping and toasted almond slivers.
Ingredients you will need
Whipped ToppingWhipped Topping
Slivered AlmondsSlivered Almonds
6
NOTE: If sponge cakes are not available, use sliced pound cake.
Ingredients you will need
Pound CakePound Cake
DifficultyMedium
Ready In35 m.
Servings6
Health Score2
Gluten Free
DietsGluten Free
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