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Apricot delight
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Prep Time:
45 minutes
Cook Time:
Total Time:
45 minutes
Quickly make a decadent dessert with apricots soaked in alcohol, sponge finger biscuits, and rich cream.
Ingredients:
  • 1 825g can apricot halves, in natural fruit juice
  • 1 orange
  • 25mls (5 tsp) Grand Marnier liqueur (optional)
  • 18 savoiardi (sponge finger) biscuits
  • 500mls (2 cups) thickened cream
  • 10.00 gm caster sugar
Instructions:
  • Strain the apricots in a colander, keeping the juice aside for later.
  • Peel the orange using a vegetable peeler, making sure to remove the white pith. Cut the rind into very thin strips, or use a zester as an alternative method.
  • Set aside the orange zest. Squeeze the orange to extract the juice. Mix the reserved apricot juice, orange juice, and liqueur (if desired) in a shallow bowl. Briefly dip half of the savoiardi biscuits in the juice mixture, then layer them on the bottom of a 1.5 litre (6 cup) serving dish.
  • Whip the cream and caster sugar in a medium mixing bowl until soft peaks form. Spread half of the cream evenly over the biscuits and layer half of the apricots on top. Quickly dip the remaining savoiardi biscuits into the juice mixture and layer over the apricots. Finish with the remaining cream mixture and apricots. Refrigerate for 30 minutes. Serve in individual bowls, drizzle with the remaining juice mixture, and garnish with orange rind strips. Enjoy immediately!

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