Ready your chilly bin – this fruity dessert is perfect for a summer barbecue.
You can choose your favourite fruit for these jars, if you’d prefer. There is plenty of beautiful fruit available during the summer months – I love plums and cherries. Look to use tinned fruit in winter.
APRICOT, KIWIFRUIT AND MASCARPONE JARS
Makes 4
250g mascarpone
2 tsp lime zest
200g cream, lightly whipped
1 Tbsp finely chopped hazelnuts
8 sponge fingers
½ cup liqueur (I used Limoncello, or use lemon syrup)
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Advertise with NZME.4 apricots, sliced
2 kiwifruit, diced
2 Tbsp passionfruit pulp
- Place the mascarpone into a bowl with the lime zest, stirring well. Fold the cream and hazelnuts in gently.
- Using 4 x 250ml jars, place a large spoon of mascarpone in the base.
- Break a sponge finger into three, dip into the liqueur and place on top. Add some fruit and more mascarpone, and repeat. Spoon over some passionfruit pulp. Cover and refrigerate until ready to eat.
