1. Spread most of the gooseberry jam on the insides of the split ladyfingers and sandwich them together. Set aside. 2. In a medium bowl, stir together the remaining jam with the limoncello, lemon zest, finely minced lemon verbena, the vanilla, granulated sugar, mascarpone cheese and creme fraiche. Combine well. 3. In each dessert glass, arrange 2 or 3 ladyfingers upright around the edges, then place a few gooseberries and apricot chunks into the bottom of the glass. 4. Spoon the mascarpone cream into the dessert glasses, forming a slight mound. 5. Top each trifle with the remaining apricot chunks and gooseberries, pressing the fruit gently into the cream. 6. Chill until serving time (may be assembled up to 24 hours in advance, cover with cling wrap if not serving within a few hours). ---------------------------------------------------------------------------
Nutrition
Ingredients
