Prosecco meringue pie with apricots and amaretti

Name: Prosecco meringue pie with apricots and amaretti
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 125 g soft butter or margarine; 325 g Sugar; 5 Eggs (size M); 1 package Vanillin sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 2-3 TABLESPOONS Milk; 150 g Flour; 2 TEASPOONS Baking Powder; 7-10 Tbsp Grease; 4 sheets white gelatine; 250 g Apricots; 200 g Skimmed milk yoghurt; 400 g Mascarpone; 75 g Sugar; 1 Bottle of butter-vanilla flavour; 75 ml Prosecco; 50 g Italian macaroon biscuits; 7-10 Tbsp Mint and icing sugar

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

125 g soft butter or margarine
325 g Sugar
5 Eggs (size M)
1 package Vanillin sugar
7-10 Tbsp grated rind of 1 untreated lemon
2-3 TABLESPOONS Milk
150 g Flour
2 TEASPOONS Baking Powder
7-10 Tbsp Grease
4 sheets white gelatine
250 g Apricots
200 g Skimmed milk yoghurt
400 g Mascarpone
75 g Sugar
1 Bottle of butter-vanilla flavour
75 ml Prosecco
50 g Italian macaroon biscuits
7-10 Tbsp Mint and icing sugar

Directions

1
Cream fat and 125 g sugar. Separate 4 eggs. Stir in whole egg and egg yolk. Add vanillin sugar, lemon peel and milk. Stir in flour and baking powder. Fill half of the dough into a greased springform pan (26 cm Ø). Beat 2 egg whites until stiff.
2
Sprinkle 100 g sugar. Spread on the sponge mixture. Bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for about 25 minutes. Then let it cool down, lift it out of the tin and let it cool down on a cake rack. Grease the springform pan and fill in the remaining sponge mixture. Beat the remaining egg white and sugar until stiff and spread it on the remaining sponge mixture. Bake as described, let cool down. For the filling soak gelatine in cold water. Wash, halve, stone and quarter the apricots. Stir yoghurt, mascarpone, sugar and butter-vanilla flavouring until smooth. Stir in Prosecco. Squeeze the gelatine, dissolve lukewarm and stir into the cream. Put it in a cool place until it starts to get firm.
3
Bake as described, let cool down. For the filling soak gelatine in cold water. Wash, halve, stone and quarter the apricots. Stir yoghurt, mascarpone, sugar and butter-vanilla flavouring until smooth. Stir in Prosecco. Squeeze the gelatine, dissolve lukewarm and stir into the cream. Put it in a cool place until it starts to get firm. Put some apricots and macaroons aside for decoration. Spread 1 cake base with the cream. Spread the rest of the apricots and macaroon pastry on top. Place the second cake base on top and chill again. Before serving, decorate with retained apricots, macaroons, mint and icing sugar. Makes about 12 pieces
4
Put some apricots and macaroons aside for decoration. Spread 1 cake base with the cream. Spread the rest of the apricots and macaroon pastry on top. Place the second cake base on top and chill again. Before serving, decorate with retained apricots, macaroons, mint and icing sugar. Makes about 12 pieces