Summary

Ingredients

• 500 g apricot (s), pitted, cut into wedes
• 1 vanilla pod (s)
• 50 ml liqueur (almond liqueur), laternative: orange juice
• 50 grams sugar
• 1 vanilla sugar, bourbon
• 500 g mascarpone
• 300 g yourt, Greek cream
• 1 teaspoon lemon peel, grated
• 50 g brittle, hazelnut
• 100 g biscuit (s) (amaretti), crumbled

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Instructions

1. Cut the vanilla pod lengthways, scrape out the pulp and set aside. Boil the pod with liqueur, 50ml water and 25g sugar and steam the fruit in it for 5 minutes. Cover and chill the whole thing.
2. Mix the vanilla pulp with the vanilla sugar, remaining sugar, mascarpone, yogurt and lemon zest. First distribute the crumbled biscuits in 4 glasses, then 1-2 tablespoons of cream, then the compote, the remaining cream and finally sprinkle with the nuts. Garnish with mint if necessary.