Tuesday, December 18, 2012

12 Days of Christmas Special - Apricot Ice Cream Savoiardi Dessert

When the days get a little warm, there are times you want to eschew the heavier puddings and reach for some ice cream.  This dessert elevates that one step by creating a gorgeous looking dessert which matches the joy of it's burst of sunshine look with taste!

Apricot Ice Cream Savoiardi Dessert


  • 1 litre vanilla ice cream, slightly softened
  • 150g packet of sponge fingers (savoiardi)
  • 425g of apricot halves (whole if available)
  • 1/3 cup apricot jam
  • Whipped cream (to garnish)

Pack ice cream into a 4 cup, straight sided mould (a 1 litre yoghurt container is ideal).  Unmould on a chilled serving plate.

Quickly press the sponge fingers onto top and sides of ice cream to cover completely, cutting to fit where needed.  Place briefly in the freezer.

Drain apricots, reserving 1 tablespoon of the syrup.

Heat reserved syrup with jam over low heat until melted.

Brush over sponge fingers until all is absorbed.  Freeze.

Just before serving arrange apricots and swirls of whipped cream around the base.


Cocina, comer y ser feliz!

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