Summer Symphony—Apricot Fizz Mousse Crunch
Pasquale Marigliano, adapted by JojoM
Apricot–sparkling wine crème on hazelnut-praline crunch, soft sponge, and jewel-like fruit finish—crisp, creamy, celebratory and perfect for summer.
Summer Symphony—Apricot Fizz Mousse Crunch ☀️🍑
A celebration of sunshine and sparkle — Summer Symphony brings together silky apricot mousse kissed with sparkling wine, layered over hazelnut-praline crunch and soft sponge. The result? A refined Italian entremet that’s crisp, creamy, and irresistibly summery.
Inspired by Pasquale Marigliano’s La Sinfonia d’Estate, this dessert sings with light textures, golden hues, and the brightness of orchard fruit — perfect for garden soirées or elegant dinner finales. ✨
The Essence of La Sinfonia d’Estate 🇮🇹
This cake embodies the Italian art of balance — where fruit and texture coexist in harmony. The airiness of the apricot–sparkling wine mousse contrasts beautifully with the feuilletine crunch, while the tender sponge acts as a soft bridge between the two. Each bite captures a fleeting summer moment — effervescent, fragrant, and full of joy.
Layers of Perfection 🍾
- Hazelnut Praline Crunch: A feuilletine base bound with hazelnut paste and milk chocolate — deeply nutty and crisp.
- Apricot–Sparkling Wine Mousse: Light, bubbly, and subtly tangy, with lemon and nectar notes.
- Soft Sponge: Lightly soaked in apricot liqueur syrup for moisture and aroma.
- Apricot Glaze Finish: Jewelled semi-confit apricots and a hint of neutral glaze for brilliance.
Each layer contributes to a sensory crescendo — a true summer symphony of taste and texture.
A Few Chef’s Tips 👨🍳
- Cook the crème anglaise gently — stop at 82–84°C, never a boil.
- Fold in the whipped cream when the base cools to ~32°C for an airy mousse.
- For a budget twist, crushed cornflakes can replace feuilletine.
- Chill overnight for clean slicing and perfect texture balance.
Presentation Ideas 🎨
Cut into sleek rectangular bars for a modern patisserie look, or small squares for an afternoon tea platter. Top each with glossy apricot slices, blueberries, and delicate chocolate curls. Serve on white porcelain to make the summer colours pop.
Why You’ll Love It 💛
This isn’t just a cake — it’s an experience. The first spoonful releases the fragrance of fruit and fizz, followed by velvety mousse and nutty crunch. Light yet indulgent, refined yet comforting — a dessert that defines la dolce vita in every bite.
Make-Ahead Advantage ⏳
The mousse and sponge layers set beautifully overnight, making this ideal for parties or celebrations. Prepare in advance, garnish before serving, and enjoy your stress-free showstopper.
Author: Pasquale Marigliano, adapted by JojoM
🍑✨ Celebrate summer’s golden glow — one apricot note at a time.
Summer Symphony—Apricot Fizz Mousse Crunch
Pasquale Marigliano, adapted by JojoMApricot–sparkling wine crème on hazelnut-praline crunch, soft sponge, and jewel-like fruit finish—crisp, creamy, celebratory and perfect for summer.
Chef's Tips
Bake sponge just until lightly golden; overbaking dries it out.
Cook the crème anglaise to 82–84°C; don’t boil or it may curdle.
Cool the crème to about 32°C before folding in whipped cream for a light mousse.
If using powdered gelatine: 6 g ≈ 2 tsp; bloom in 5× water by weight.
No feuilletine? Use finely crushed cornflakes for a similar crunch.
Tools Used
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Ingredients
Sponge
Syrup
Crunchy Base
Sparkling Wine & Apricot Crème (Bavarois)
Assembly & Garnish
Instructions
Bake the Sponge
- 1
Heat oven to 200°C (400°F). Line two trays with silicone baking paper.
- 2
Whisk yolks and whole eggs with sugar (1) until pale and thick.
- 3
In a mixer, whisk egg whites to soft peaks; gradually rain in sugar (2) to glossy meringue.
- 4
Fold yolk mixture into meringue, then sift in potato starch and flour; fold just to combine.
- 5
Spread two 1 cm-thick squares slightly larger than 18×18 cm. Bake 7–10 minutes until light gold.
- 6
Turn out onto a wire rack, peel paper, and cool. Keep at ~20°C.
Make the Syrup
- 1
Boil water and sugar; cool to room temperature.
- 2
Stir in apricot liqueur and set aside.
Mix the Crunchy Base
- 1
Melt milk chocolate gently; stir in feuilletine.
- 2
Add hazelnut paste and praline; mix until evenly coated. Keep at ~20°C.
Cook the Sparkling Apricot Crème
- 1
In a heatproof bowl, whisk yolks, sugar, lemon juice, apricot nectar, and half the sparkling wine.
- 2
Cook over a bain-marie, stirring, to 82–84°C (179–183°F).
- 3
Remove from heat; dissolve squeezed gelatine. Cool to ~32°C (90°F).
- 4
Fold in softly whipped cream, then the remaining sparkling wine. Use immediately.
Assemble & Finish
- 1
Line the square frame on a tray. Spread in half the crunchy base. Top with a sponge trimmed to fit.
- 2
Add the remaining crunchy base. Spread ~1.5 cm layer of crème; cover with half the sliced semi-confit apricots.
- 3
Place second sponge; brush generously with syrup. Add a ~1 cm layer of crème; top with remaining semi-confit apricots.
- 4
Chill to set. Brush fruit with clear glaze. Refrigerate until firm (or briefly freeze to accelerate).
- 5
Unmould; cut the square into two, then into 12 neat bars. Decorate with fresh apricots, blueberries, tempered chocolate, and a smear of apricot jam.
Comments & Reviews
Elena
10/12/2025
That apricot–sparkling wine mousse is so airy! The feuilletine base adds the perfect crunch.
Marco
10/12/2025
Used a dry Prosecco—balanced the sweetness nicely. Slices held beautifully after an overnight chill.
Sophie
10/12/2025
Swapped feuilletine for crushed cornflakes—still super crunchy and budget-friendly.
Dan
10/12/2025
Elegant look for a dinner party. Next time I’ll add a touch more lemon for extra brightness.
Nutrition Facts
Serving Size: 1 bar (1/12 of cake)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
