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
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
Preparation
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.
DISCOVER ALSO...