Summary

Ingredients

• 12 apricots, ripe and aromatic
• 250 g mascarpone
• 250 g low-fat quark
• liter ⅛ cream, liquid - for mascarpone filling
• 4 tablespoons sugar, or the equivalent amount sweetener
• 2 vanilla pod (s)
• 1 bar chocolate
• liter ⅛ cream, for cream
• possibly pistachios for sprinkling, finely chopped
• some powdered sugar

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Instructions

1. Wash the apricots and remove the stems.
2. Bring the water to the boil and briefly blanch the apricots. Then take it out and peel off the skin. Halve the apricots and remove the stone.
3. Cut open the vanilla pod and scrape out the pulp.
4. Beat the mascarpone until smooth. Stir in the low-fat quark, vanilla pulp and sugar.
5. Also stir in the liquid cream (carefully) (with the whisk).
6. Melt chocolate in a microwave at 600 watts for approx. 2 minutes (in a closed vessel) - or in a conventional water bath.
7. Stir in the liquid cream until an even cream is formed.
8. Spread the cream on the plate as a mirror (= spread flat).
9. Place the pitted apricots on top.
10. Dust the apricots with powdered sugar.
11. Then spray the mascarpone cream on with the piping bag.
12. Sprinkle with finely chopped pistachios if necessary.