Per affrontare questi giorni caldi non c'è niente di meglio di un bel dolce fresco. Ecco allora che la nostra amica Veronica - Blog Dolci Armonie ci viene in aiuto con la sua torta al mascarpone e confettura di albicocche "Più Frutta Light"!


Ingredients for a plate of 20cm:

- 200g of mascarpone cheese

- 2 spoons of icing sugar

- 3 slices of sponge cake

- 2 spoons of Vis jam of apricots ‘Più frutta light’

- One half of a glass of milk

- Slices of peach and chocolate sprinkles to garnish



Prepare the cream with mascarpone cheese, pour it in a bowl together with icing sugar and milk. Mix energetically the all dough to get a smooth and soft cream. Line the plate’s base with sponge cake and pour on an half of the mascarpone cream. Level it well with the back of a spoon and lay down a layer of apricots jam, level it and finish with the last layer of mascarpone cream. Put into the freezer for about 2 hours. After this time, remove with attention the cake from the plate and put it on a tray. Put on the whole circumference some slices of peach cut in half and garnish with the chocolate sprinkles. Before serving,  keep the cake at room temperature for about 10 minutes.