Apricot Icebox Cake with Fresh Fruit and Biscuits

Recipe directions

• Prepare the Apricots
• Cut the apricots into quarters and remove the pits.
• Place them in a skillet or saucepan with the sugar and water.
• Transfer to medium-high heat.
• Stir gently.
• Once the mixture comes to a boil, reduce the heat to medium.
• Cover with a lid and simmer for 5 minutes.
• Prepare the Cream
• In a large bowl, whip the cream until it forms a stable whipped topping.
• Transfer half of the whipped cream to another bowl.
• Refrigerate that bowl.
• Add 4 tablespoons apricot jam to the remaining whipped cream.
• Fold gently using circular motions until incorporated.
• Refrigerate this bowl as well.
• Prepare the Syrup
• Remove the apricots from the skillet and set aside.
• Add the remaining 2 tablespoons apricot jam to the syrup left in the skillet.
• Stir until combined.
• Assemble the Dessert
• Arrange a layer of biscuits in a 25 x 30 cm (10 x 12 inch) baking dish.
• Spoon half of the apricot syrup over the biscuits.
• Spread the apricot whipped cream evenly on top.
• Add a second layer of biscuits.
• Spoon the remaining syrup over the biscuits.
• Let them absorb the syrup for 5 minutes.
• Spread the plain whipped cream evenly over the top.
• Arrange the cooked apricots across the entire surface.
• Refrigerate until well chilled before serving.