Cream cups and apricots in syrup with Moscato wine

For custard with Moscato wine

  • 40 g of flour
  • 200 g of milk
  • 1 yolk
  • 60 g of sugar
  • 50 ml of Moscato wine syrup

For the filling


heat in a pot the milk and the moscato syrup. Beat the egg with sugar. Mix with the sifted flour. Pour the mixture into the hot milk and heat for other 3/4 minutes. Let it cool covering everything with a plastic wrap resting directly on the cream. Once cooled, mix the cream together with previously sliced apricots along with a handful of chopped hazelnuts and honey. Soak the slices of cake with the syrup of Moscato wine and place them in the cups, pour some cream with apricots, then a second layer of wet cake and remaining cream. Finally garnish the cups with whipped cream. Garnish with apricots, hazelnuts and some honey.

Author: Imma
Blog: Dolci a gogo

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