Cream cheese and apricot dessert glasses
Published on 12 July 2025
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
Quick, creamy and fragrant, made the day before and refrigerated, fresh for hot weather. I used homemade apricots in syrup, or canned, also peaches. Alternatively cook fresh fruit with sugar and lemon to thicken.
INGREDIENTS FOR 4 GLASSES
CREAM
250 g PHILADELPHIA
125 g NATURAL YOGHURT
100 g FRESH CREAM
30 g ICING SUGAR
2 TABLESPOONS OF LIMONCELLO
GRATED ZEST OF 1 LEMON
APRICOT SAUCE
300 g APRICOTS IN SYRUP
3 PACKS OF PAVESINI
DIPPING MIXTURE
100 g MILK
1/2 SMALL GLASS OF LIMONCELLO
3 TABLESPOONS OF APRICOT SYRUP
I put the cream cheese, cream, icing sugar and grated zest of a lemon in a bowl.
I whisk and add yoghurt.
I add limoncello.
I blend drained apricots.
I obtain a cream.
I mix milk, limoncello and syrup, quickly dip 2 Pavesini and put in each base.
I pipe a cream layer.
Another 2 dipped biscuits.
Apricot cream.
Then biscuits, cream, biscuits and finally apricot purée.
I prepare all 4 glasses.
I finish with cream, cover and refrigerate for hours or overnight, decorating with mint at serving.
Original source: https://incucinaconlilly.com/2025/07/12/dolce-al-bicchiere-con-formaggio-cremoso-e-albicocche/