Mascarpone with biscuits, apricots, cherries in syrup - a delicious, easy and quick dessert

The recipe for this unique dessert is another inspiration from Nigel Slater's book Green Feast. Nigel's summery, delicious, and easy desserts are craving in my kitchen this season. I tweaked this recipe a bit, not because I wanted to squeeze in the proverbial five cents, but because it was the only product I had on hand.

Hanka appeared and ordered... auntie, let's make some new dessert. I like when she visits me because she motivates me to work in the kitchen, and she learns many new things at the same time. So we rummaged in the fridge, cupboards, books and... tadam, we recommend such a delicious dessert!

INGREDIENTSfor 2 servings

• 4 apricots
• 10 g flaked almonds or chopped almonds
• 30 g shortbread biscuits
• 100 ml heavy cream 30%
• 100 mascarpone
• vanilla extract a few drops
• 100 g cherries, can be frozen
• a teaspoon of lemon juice
• 2 spoons of honey

EXECUTION

1. The cherries are pitted and heated in a pan together with lemon juice and honey. Not too long, so that the fruit remains whole and the syrup forms at the bottom.
2. Crush the biscuits into pieces of various sizes and mix with the flaked almonds.
3. Whip the chilled cream so that it was thick but not too stiff. Add mascarpone, vanilla extract and crushed almond cookies. Stir gently to combine everything.
4. Slice the apricots and discard the seeds. On each plate, place apricot halves, a portion of biscuit cream and pour over the cherries in syrup.

Enjoy!

also check

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Homemade cherry tincture with honey, cloves and cinnamon

Plums under a crispy shell with hazelnuts

Roasted peaches with pepper and thyme, served with ricotta cheese and honey

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