Skip to main content

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.

Servings: 4

Ready time: 65 minutes


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.

Report an error Editorial code of conduct
As of December 20, 2017, we have temporarily removed commenting from our articles. We hope to have this resolved by the end of January 2018. Thank you for your patience. If you are looking to give feedback on our new site, please send it along to If you want to write a letter to the editor, please forward to