Rosé & Apricot Dessert Pots with Mascarpone & Lemon
This Rosé & Apricot Dessert Pot recipe is a great way to use up any leftover Rosé. A quick and light summer dessert for hosting guests.
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Ingredients
- 1 tub of Mascarpone
- 8 apricots
- 3 organic egg whites (or vegan alternative)
- Some leaves of lemon balm (or basil as an alternative)
- A glug of rosé wine
- 2 tablespoons of brown sugar or agave syrup
- A handful of shelled, halved Pistachio nuts
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