RiCcotta Valcolatte meringue with apricots
For 4 servings | 15 minutes preparation | 10 minutes of cooking
Ingredients
- 8 ripe apricots
- 2 tablespoons of granulated sugar
- 250 g of RiCcotta Valcolatte
- 80 g of powdered sugar
- 16 small meringues
Preparation
- Wash and dry the apricots, remove the stones and cut them into pieces.
- Melt the granulated sugar in a pan and add the apricots. Cook over low heat for 10 minutes. Let the compote cool completely.
- Work the RiCcotta with the icing sugar.
- Crumble 12 meringues not too finely and distribute them on the bottom of a glass with low sides.
- Using a spoon or a sac a poche, arrange the RiCcotta cream over the meringues and then distribute the apricot compote.
- Decorate the cake with a meringue and serve immediately.