Apricot and Robiola Glasses

Name: Apricot and Robiola Glasses
Prep time: 50 min
Cook time: 15 min
Total time: 65 min
Yield: 4
Ingredients: Apricots 3 cups; Sugar ¼ cup; Lemon juice ½; Robiola cheese 5.5 oz; Powdered sugar &frac13; cup; Lemon peel ½; Cookies 1.75 oz; Mix of dried fruits (nuts, hazelnuts, almonds) 2.8 oz; Rosemary small needle a few

444

Calories per serving

Energy Kcal 444
Carbohydrates g 38.6
of which sugars g 34.6
Protein g 11.3
Fats g 27.1
of which saturated fat g 7.33
Fiber g 3.6
Cholesterol mg 34
Sodium mg 423

Vegetarian

Difficulty: Easy
Prep time: 50 min
Cook time: 15 min
Serving: 4
Cost: Average
Note + the cooling time of the jam

PRESENTATION

So here's the thing, apricot and robiola cups are like this really cool, creamy twist on summertime desserts. They come from the beautiful island of Sardinia. Plus, you know, it's got this perfect mix of apricot and robiola recipes—balancing sweet and tart. Super tasty. You'll dig the layers of silky robiola cheese with a mild tang and smooth texture. And the apricot compote? It is fragrant and bright. Sardinian cooks love it because there's no need to use the oven, which is great for those long, hot days when keeping cool is key.

You'll find this dessert hanging out with classic Sardinian breads like sa coccoi prenas or after a chilled-out meal with turkey sandwiches. Which is great. It's got that easygoing, versatile vibe. The mix of flavors and textures is what really, really makes these apricot and robiola cups stand out. They're cool, fresh, and—here's the deal—a bit fancy without the stress.

Now, some might think this is like other apricot and cheese appetizers, but the Sardinian take is all about lightness and freshness. Each spoonful? A burst of tender fruit with a touch of moist cheese. So, so refreshing. And the apricot compote, often with a hint of lemon or maybe local honey, sits on top like a golden crown. Perfectly balanced. Some folks like to toss in a sprinkle of chopped nuts or swap the robiola for a softer cheese, depending on their mood.

Compared to things like apricot and walnut phyllo cups or those more layered apricot and yogurt dessert cups, this Sardinian gem is about simple prep and fresh taste. And honestly, on warm evenings, it's the dessert you want chilling in the fridge—ready whenever you crave a little indulgence. Its make-ahead nature means maximum flavor with minimal fuss. For real, that's what summer eating in Sardinia is all about. Whether you're savoring it alone or sharing with friends, these cups are sure to bring a bit of Sardinian sunshine to your table.

INGREDIENTS

444

Calories per serving

Ingredients for 4 glasses: Apricots 3 cups (500 g); Sugar ¼ cup (50 g); Lemon juice ½

For the robiola cream: Robiola cheese 5.5 oz (150 g); Powdered sugar ⅓ cup (40 g); Lemon peel ½

For the crumble: Cookies 1.75 oz (50 g); Mix of dried fruits 2.8 oz (80 g) - (nuts, hazelnuts, almonds); Rosemary a few - small needle

Preparation

How to prepare Apricot and Robiola Glasses

To prepare the apricot and robiola glasses, start with the quick jam. After rinsing the apricots, cut them in half 1, remove the pit 2, and then chop them into coarse pieces 3.

Pour into a stainless steel pot along with the sugar 4 and lemon juice 5. Turn on the stove and let it cook until you have obtained a soft puree, roughly 15 minutes 6.

The mixture should neither be too liquid nor too dry, keep in mind that it will firm up a bit as it cools down 7. Set aside and meanwhile, work on the robiola cream. In a bowl, sift the powdered sugar 8 and then do the same with the robiola 9.

Fragrance with the grated lemon zest 10 and mix everything, set aside 11. Finally, prepare the crumble. Crumble the dry biscuits by hand 12,

chop almonds, walnuts, and hazelnuts with a knife along with a few rosemary needles 13. Pour over the biscuits 14 and briefly toast in a non-stick pan over high heat 15.

At this point, the compote should be at room temperature, we can assemble the glasses. Make a layer of compote 16, then a bit of cheese 17, and then a bit more jam 18.

Finish the surface with the crumble 19 and continue in this way with all the others 20. Here are the apricot and robiola glasses ready, enjoy at room temperature or chilled from the refrigerator 21.

Storage

You can store the apricot and robiola glasses in the refrigerator for 1-2 days.

Tip

The apricot and robiola glasses have a perfect balance of texture and flavor but you can make some small variations. Mascarpone, ricotta, and spreadable cheese are fine but the two main factors might be missing with a different choice instead of robiola.
This base is also perfect for other fruits, just wait for the right season to try!

For the translation of some texts, artificial intelligence tools may have been used.

Apricot and Robiola Glasses

PRESENTATION

INGREDIENTS

How to prepare Apricot and Robiola Glasses

Storage

Tip

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