This dessert is a showstopper—light, luscious, and bursting with flavor. The sweetness of roasted apricots paired with creamy mascarpone is a match made in heaven. It’s elegant enough to impress guests and easy enough to make ahead (yes, you can prep it the day before and keep it covered in the fridge!). Trust us, once you try it, you'll be making it on repeat.
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11 oz fresh apricots, halved and pitted
8 oz mascarpone cheese
2 oz cream cheese
1/3 cup heavy cream
Juice of 1/2 lemon
3 tbsp honey
1 tbsp vanilla extract
A few sprigs of fresh thyme
Fresh mint leaves, for garnish
Preheat your oven to 360°F (180°C).
In a baking dish, arrange the apricots with a few sprigs of thyme
Drizzle with honey and lemon juice.
Roast for 15–20 minutes, or until the apricots are tender and slightly caramelized. Set aside to cool
In a mixing bowl, whip together the mascarpone, cream cheese, heavy cream, and vanilla extract.
Beat until the mixture is smooth, creamy, and holds soft peaks.
Spoon the mascarpone cream onto a serving plate or shallow bowl
Arrange the roasted apricots on top.
Drizzle with the leftover juices from the baking dish and finish with a few fresh mint leaves for a pop of color and flavor.
