Recipes

Poached Apricot Mascarpone Layer Cake

Poached Apricot Mascarpone Layer Cake

Details

10 serves
35 minutes

Notes

The perfect cold treat to the end of a hot summer’s Christmas lunch!

The prep/assembly time takes approximately 35 minutes, however please allow for refrigeration time.

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Ingredients

750g Mascarpone
14 apricots, halved, stoned
1 cup rum
3 cups caster sugar
2 cinnamon sticks
1 vanilla bean, split, seeds scraped
¾ cup thickened cream
2 Tbsp icing sugar
34 Savoiardi sponge finger biscuits

Preparation

1 Combine apricots, rum, caster sugar, cinnamon sticks, vanilla seeds and pod and 2 cups of water in a saucepan. Bring to a simmer and reduce heat to low. Partially cover and cook until the apricots become slightly tender. Transfer the fruit and syrup to a heatproof container. Place in fridge for 1 hour to chill.
2 Lightly whisk the Mascarpone with the cream and icing sugar. Be careful not to over beat or Mascarpone may become hard. Cover this thick cream and refrigerate along with the liquid and apricots.
3 Line a loaf tin with plastic wrapping, with long overhanging edges, so that the cake can be covered.
4 Remove about half of the apricot halves, and place on a clean cutting board. Slice them into approximately 1cm slices. Remove the remaining apricot halves and place in the fridge. Reserve the liquid and transfer to a large bowl.
5 One by one, dip the savoiardi biscuits into the syrup, turning to coat. Line them across the tin (Ours were a bit short so we used half biscuits to make up the width). Spread one fifth of the cream mixture over the biscuits. Top with one half of the apricot slices, and then cover them with another fifth of the cream.
6 Repeat biscuits, cream, apricots, cream, biscuits, and cream to finish the top of the cake. Gently tap the tin to settle the contents. Cover the entire cake in plastic wrap and refrigerate overnight.
7 With the remaining poaching liquid, simmer over medium heat for five minutes until it thickens into a syrup. Then refrigerate.
8 At serving time, remove cake from the tin and transfer to a serving platter. Top with the remaining poached apricots and drizzle with the syrup. Optional: decorate with fresh herbs and cinnamon sticks.

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