Photo: Shortcake with Mascarpone and Brandied Apricots Recipe
Ingredients
- 1 (8-ounce) package mascarpone cheese
- 1 (8-ounce) container extra-creamy whipped topping
- 1/2 teaspoon almond extract
- 1 pinch salt
- 1 teaspoon lemon zest
- 1 package individual dessert sponge cakes
- 1 can apricot halves in heavy syrup, syrup reserved
- 2 tablespoons brandy
- Toasted slivered almonds, for garnish
Directions
In a large bowl, whisk mascarpone cheese to loosen. Add half of a container of whipped topping, almond extract, salt and lemon zest. Stir to combine.
Fill each sponge cake with cheese mixture. In a small saucepan over high heat, combine reserved apricot syrup and brandy, reduce until thick. Add apricot halves. Spoon apricot mixture over each sponge cake. Garnish with remaining whipped topping and toasted almond slivers.
NOTE: If sponge cakes are not available, use sliced pound cake.
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By beachester
on April 28, 2011
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Stop with the cool whip! And please, someone tell her it's not MARScapone!! Get a clue!
By monkeyshak3_123...
Ann Arbor, 62
on December 18, 2009
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It wasn't the greatest but it was definitely worth making. I think I whipped the cheese and cream too much because when I piped it onto the sponges, it went everywhere! Nothing at all like the thick stuff I saw her put into them on TV. But I'm glad I tried the recipe as I have never had mascarpone cheese and now I know what it's like. I don't think the combination of the cool whip and cheese was that awful by the way like the other reviewers. Thought it was creamy and sweet. But I have never had it any other way so I could be wrong. Anyways, it's worth trying, very light and I like that it's done with cute little individual sponge servings :
By creeunique1
Cypress, TX
on August 25, 2008
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I invited family over to not waste the rest of the sponges in the pack; good flavor; could not find the mascarpone cheese; so I just used the entire tub of whipped cream; was delicious and my picky eating family thought so too
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