2-3apricots peeled and sliced (not too thin about 1/4 inch)
MIDDLE LAYER
1cupwhole/whipping cream(240 grams)
6ouncescream cheese(170 grams)
1/2cuppowdered/icing sugar(60 grams)
1/2teaspoonvanilla
TOP LAYER
2apricots peeled and chopped
1/4cupsugar(50 grams)
1/4teaspooncinnamon
1cupwhole/whipping cream(240 grams)
Instructions
BOTTOM LAYER
Sprinkle the sugar on the bottom of a 7-8 inch (18-20 cm) springform cake pan. Then place the sliced apricots on top. Refrigerate.
MIDDLE LAYER
Whip cream until stiff, in a medium bowl beat cream cheese, icing sugar and vanilla until smooth, fold into whipped cream. Spread evenly over the bottom layer, refrigerate.
TOP LAYER
In a small pot add chopped apricots, sugar and cinnamon bring to a boil and then simmer on low for approximately 10 minutes or until thickened. Let cool completely (refrigerate to cool it down faster).
Whip the cream until stiff. When the apricot mixture is cool, fold it into the whipped cream. Pour on top of the middle layer. Refrigerate for at least 8 hours or overnight. Place in the freezer for 1-2 hours before serving. Let sit 10 minutes before slicing. Enjoy!
Notes
To make the dessert come together quicker, make the top layer before the middle. That way while the apricot mixture is cooling you can proceed with the middle layer.