If you like, yogurt can be substituted for the whipping cream. To contrast with the richness of the cream, I have added peppery apricots to the mix. Use plump dried apricots for the best flavour.
2 tsp peppercorns
3/4 cup ice wine or other sweet wine
3/4 cup orange juice
1 tbsp grated fresh ginger
16 dried apricots
1 cup mascarpone
1 tsp vanilla
½ cup whipping cream
Place peppercorns in a tea ball or wrap in cheesecloth.
Combine ice wine, orange juice and ginger in a pot over medium heat. Add tea ball or wrapped peppercorns, then add dried apricots and bring to boil. Reduce heat and simmer until apricots plump up and liquid has reduced, about 10 to 15 minutes. Let cool in liquid and reserve.
Chop apricots, reserving 4 for garnish. Strain liquid, reserving the peppercorns for garnish and the liquid for a glaze. Whip cream until it holds soft peaks. Blend together mascarpone, whipped cream and vanilla in a bowl.
Place a couple of tablespoons of mascarpone mixture in a wine or parfait glass. Add a spoonful of apricots and some reserved liquid, top with more mascarpone and liquid, garnish with a whole apricot. Repeat with remaining 3 glasses. Sprinkle a few peppercorns over for garnish.