RiCcotta Valcolatte meringue with apricots

For 4 servings | 15 minutes preparation | 10 minutes of cooking

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