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Recipe

Apricot and hazelnut sponge log

This sweet moist log made with hazelnut liqueur infused sponge, soft sweet apricots and crunchy nuts, is absolutely divine and perfect for a decadent weekend dessert.

Jun 29, 2014 2:00pm
  • 20 mins preparation
  • 10 mins cooking
  • Serves 6
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Ingredients

Apricot and hazelnut sponge log
  • 20 sponge fingers
  • 1/4 cup frangelico liqueur
  • 500 gram ricotta
  • 1/3 cup caster sugar
  • 1 1/2 cup fresh apricots, peeled, chopped
  • 3/4 cup hazelnuts, toasted, peeled, chopped
  • 150 gram dark chocolate, finely chopped
  • 3/4 cup cream, whipped
  • 405 millilitre can apricot nectar

Method

Apricot and hazelnut sponge log
  • 1
    Line two 8x26cm bar pans with plastic wrap, allowing 10cm excess to hang over the edge.
  • 2
    Dip half the sponge fingers into liqueur, turning to coat. Layer over base of each pan, cutting to fit.
  • 3
    In a bowl, beat ricotta and sugar together. Fold apricots, hazelnuts, chocolate and cream through ricotta mixture.
  • 4
    Spoon half the ricotta mixture over sponge fingers. Dip remaining fingers in remaining liqueur and layer over ricotta mixture, cutting to fit. Spread even amount of ricotta mixture over fingers in each pan, smoothing top. Cover with plastic wrap. Freeze for 3-4 hours until mixture is firm.
  • 5
    Meanwhile, place apricot nectar in a small saucepan. Bring to the boil on medium heat. Reduce heat to low and simmer for 8-10 minutes until thickened. Allow to cool.
  • 6
    To serve: Remove sponge log from pan and cut into slices. Serve log drizzled with apricot syrup and extra cream, if desired.

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