Apricot and Robiola Cups
Introduction
Apricot and Robiola Cups fuse the sun-kissed sweetness of fresh apricots with the silky tang of robiola cheese and the earthy crunch of a rosemary-scented crumble. The result is a multi-layered dessert that feels both rustic and refined—perfect for summer gatherings, elegant dinners, or whenever you crave a composed sweet treat that comes together quickly yet delivers complex flavor.
Time
| Stage | Active | Passive | Total |
|---|---|---|---|
| Apricot jam | 15 min | — | 15 min |
| Robiola cream | 5 min | — | 5 min |
| Crumble | 5 min | — | 5 min |
| Assembly & rest | 10 min | 20 min (chill) | 30 min |
| Overall | 35 min | 20 min | ≈ 55 min |
Needed Equipment
- 1 medium stainless-steel saucepan
- Wooden spoon or silicone spatula
- Fine-mesh sieve (for sugar)
- Mixing bowl
- Microplane or fine grater
- Chef’s knife & cutting board
- 4 serving cups (200–250 ml each)
- Small offset spatula or spoon for layering
Tags
#Apricot · #Robiola · #NoBake · #Vegetarian · #SummerDessert · #ItalianInspired · #QuickJam
Serving Size
Yields 4 individual cups (≈ 200 g each).
Difficulty Level
Easy – minimal cooking skills; no baking.
Allergen Information
Contains dairy (robiola), gluten (dry biscuits), nuts (if included in dried-fruit mix).
Dietary Preference
Lacto-ovo vegetarian (verify robiola is rennet-free if strict).
Course
Dessert / Sweet Snack
Cuisine
Modern Italian-inspired
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Fresh apricots (pitted) | 500 g | Ripe but firm |
| Granulated sugar | 50 g | For quick jam |
| Lemon juice | ½ fruit (≈ 15 ml) | Brightens flavor |
| Robiola cheese | 150 g | Room-temperature |
| Powdered sugar | 40 g | Sifted |
| Lemon zest | From ½ lemon | Organic, finely grated |
| Dry biscuits | 50 g | Digestive or tea biscuits |
| Dried-fruit & nut mix | 80 g | Almonds, hazelnuts, raisins, etc. |
| Fresh rosemary | 2–3 small sprigs | Leaves only |
Instructions
- Cook the Apricot Jam
- Halve and pit the apricots; dice roughly.
- Combine apricots, granulated sugar, and lemon juice in a saucepan over medium heat.
- Stir frequently for ~15 minutes until fruit breaks down and syrup coats the back of a spoon.
- Transfer to a shallow bowl; cool to room temperature (jam thickens as it cools).
- Prepare the Robiola Cream
- In a mixing bowl sift powdered sugar to remove lumps.
- Add robiola and lemon zest; beat with a spoon until velvety and homogeneous.
- Make the Rosemary Crumble
- Crumble dry biscuits between fingers into pea-sized pieces.
- Chop dried fruit & nuts to similar size.
- Strip rosemary leaves, mince finely, and fold into the mixture.
- Assemble
- Spoon 2–3 tablespoons of cooled apricot jam into each cup.
- Layer with equal portions of robiola cream, smoothing tops lightly.
- Finish with a generous sprinkle of rosemary crumble.
- Chill & Serve
- Cover cups; chill 20–30 minutes for flavors to meld.
- Serve cold—or remove 10 minutes early for softer texture.
Preparation Tips
- Jam Consistency: Stop cooking when jam sheets slowly off the spoon; over-reduction will set too hard when cold.
- Robiola Handling: Always bring cheese to room temperature for effortless blending and maximum aroma.
- Balanced Rosemary: Start with a scant teaspoon minced leaves; add more only if you love its piney punch.
Nutritional Information (per serving, ~200 g)
| Metric | Amount |
|---|---|
| Calories | ≈ 430 kcal |
| Protein | ≈ 8 g |
| Total Fat | ≈ 18 g |
| – Saturated Fat | ≈ 9 g |
| Carbohydrates | ≈ 62 g |
| – Sugars | ≈ 46 g |
| Fiber | ≈ 6 g |
| Sodium | ≈ 115 mg |
(Values are estimates based on standard ingredient databases.)
Tips and Tricks
- Swap robiola with whipped mascarpone-yogurt blend for a tangier note.
- For a refined look, pipe the cream through a star-tip bag.
- Briefly toast the nuts for a deeper, aromatic crumble.
Add-Ons
- Herbal accents: Tiny thyme leaves pair wonderfully with apricot.
- Spice twist: A dash of ground cardamom in the cream adds exotic warmth.
- Liqueur lift: Macerate apricots in 1 tbsp Amaretto before cooking for almond nuance.
Side Dishes
Serve alongside crisp almond cantucci, a glass of late-harvest Moscato, or a petite espresso to echo Italian caffè culture.
Improvements
- Incorporate a thin layer of honey-roasted oat crumble beneath the jam for added textural contrast.
- Plate deconstructed: spread components on a dessert plate in modern “streaks” for restaurant flair.
Save and Store
- Cups keep 48 hours refrigerated, covered; crumble softens slightly over time.
- Store leftover crumble separately in an airtight jar up to 1 week; sprinkle over yogurt or ice cream.
FAQ
Can I use canned apricots?
Yes—drain well and reduce initial sugar to 30 g, as syrup adds sweetness.
What’s a good gluten-free substitute for biscuits?
Use crushed gluten-free shortbread or toasted buckwheat granola.
Is robiola rind edible?
Fresh robiola sold in tubs has no rind; if you find a ripened round, trim the thin outer film for a smoother cream.
Conclusion
Apricot and Robiola Cups capture the essence of summer fruit, creamy dairy richness, and aromatic Mediterranean herbs in one elegantly layered dessert. They’re quick to craft yet sophisticated enough for the finest dinner party—proof that fresh ingredients and thoughtful contrasts elevate even the simplest sweets.
References
- Italian National Research Council, Food Composition Database (for nutritional values).
- La Cucina Italiana magazine archives on traditional fruit conserves.
