Can I make this alcohol-free?

Yes—replace sparkling wine with sparkling apple or white grape juice. Keep the same quantities; sweetness will be slightly higher.

How do I substitute gelatine powder for leaves?

Use 2 tsp (≈6 g) powdered gelatine. Bloom in 30 ml cold water, melt into the hot crème, and proceed once cooled to ~32°C.

No feuilletine available—what else works?

Use finely crushed cornflakes or wafer flakes for similar crunch. Keep weights the same and fold into the melted chocolate–praline mix.

14 October 2025

Summer Symphony—Apricot Fizz Mousse Crunch

Name: Summer Symphony—Apricot Fizz Mousse Crunch
Prep time: 1 h 30 min
Cook time: 10 min
Total time: 1 h 40 min
Yield: 12
Ingredients: 80 g Egg yolks (room temperature); 50 g Whole eggs (room temperature); 50 g Granulated sugar (1); 120 g Egg whites (room temperature); 70 g Granulated sugar (2); 30 g Potato flour (starch); 50 g Plain (all-purpose) flour; 50 ml Water; 30 g Granulated sugar; 10 ml Apricot liqueur (40% ABV); 30 g Milk chocolate (melted); 80 g Pailleté feuilletine (crispy crêpe flakes); 45 g Hazelnut paste (100% nut paste); 45 g Hazelnut praline paste; 40 g Egg yolks; 70 g Granulated sugar; 15 ml Lemon juice; 70 ml Apricot nectar; 100 ml Dry sparkling wine; 6 g Gelatine (gold, 200 Bloom) leaves (soaked in ice-cold water, excess squeezed); 175 g Whipping cream (35% fat) (softly whipped); 300 g Semi-confit apricots, finely sliced; 50 g Clear neutral glaze (syrup/pectin mix); 100 g Fresh apricots (thin wedges, to decorate); 50 g Fresh blueberries (to decorate); 20 g Tempered chocolate pieces (shards or curls); 20 g Apricot jam (for plate smear)

Pasquale Marigliano, adapted by JojoM

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.

Prep Time

90 mins

Cook Time

10 mins

Total Time

100 mins

Servings

Tools Used

Baking Trays Offset Spatula Rubber Spatula Wire Rack

We use affiliate links, which may earn us a small commission at no extra cost to you.

Comments & Reviews

Dan
10/12/2025
Elegant look for a dinner party. Next time I’ll add a touch more lemon for extra brightness.
Sophie
10/12/2025
Swapped feuilletine for crushed cornflakes—still super crunchy and budget-friendly.
Marco
10/12/2025
Used a dry Prosecco—balanced the sweetness nicely. Slices held beautifully after an overnight chill.
Elena
10/12/2025
That apricot–sparkling wine mousse is so airy! The feuilletine base adds the perfect crunch.

Save, Plan & Shop Smarter

Create and edit your own recipes, import from most websites, plan your week, and build smart grocery lists.

Import recipes from most websites

Create and edit your own recipes

Plan your week with the Meal Planner

Mark favourites for quick access

Build grocery lists from your meal plan

Tick off pantry items you already have

Nutrition Facts

Serving Size: 1 bar (1/12 of cake)

Calories 355

% Daily Value*

Total Fat 14g18%

Saturated Fat 6g30%

Trans Fat 0g

Cholesterol 105mg35%

Sodium 110mg5%

Total Carbohydrates 48g17%

Dietary Fiber 2g7%

Sugars 34g

Protein 6g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.