Italian Apricot Fool
This delightful apricot mascarpone dessert offers a luscious blend of fruity sweetness and creamy indulgence. Juicy ripe apricots are transformed into a velvety purée, which is gently swirled into a luxurious mascarpone and cream mixture. Topped with a sprinkling of crumbled amaretti biscuits, this elegant treat is sure to captivate your taste buds with every spoonful.
— Constant Cookbook
Ingredients
- 500g ripe fresh apricots , halved and stoned
- finely grated zest and juice of 1 lemon
- 140g golden caster sugar
- 3 tbsp Cointreau or other orange flavoured liqueur
- 500g carton mascarpone
- 142ml carton double cream
- 18 amaretti biscuits , plus extra to serve
Instructions
- Put the apricot halves in a saucepan with the lemon zest and juice and the sugar. Shake the pan to combine, then simmer, uncovered, over a medium heat until the apricots are soft. This should take about 10-15 minutes.
- Tip the contents of the pan into a blender or food processor and whizz to a purée. Decant into a bowl, stir in the liqueur and leave to cool – about 20-30 minutes.
- Soften the mascarpone in its tub by whisking it vigorously with a fork. Whip the cream in a bowl – you want it softly whipped not stiff. Fold in the mascarpone with a large metal spoon, then lightly swirl in the apricot purée to make a pattern.
- Spoon the mixture into six wine glasses. (At this point, they’ll keep in the fridge for up to a day.) To serve, crumble over the amaretti, with a few on the side for dunking.
Yield
Serves 6
Nutrition
- Calories: 633 calories
- Fat Content: 50 grams fat
- Saturated Fat Content: 31 grams saturated fat
- Carbohydrate Content: 39 grams carbohydrates
- Sugar Content: 27 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 4 grams protein
- Sodium Content: 0.27 milligram of sodium
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