Raffaello Apricot Tartlet

For the Raffaello apricot tarts, preheat the oven to 180 degrees top/bottom heat.

For the sponge cake, separate the eggs and beat the egg whites with a pinch of salt. Add the sugar. Then slowly stir in the yolks and then stir in the flour and baking powder mixture.

Pour the batter into a greased, floured muffin tin and bake for about 15-20 minutes (test with chopsticks). In the meantime, briefly bring the apricots to the boil with the water, sugar (adjust to taste and sweetness of the apricots) and a squeeze of lemon juice and simmer slowly for 10 minutes to soften the apricots.

Then puree with a hand blender. Soak 2 leaves of gelatine in cold water, squeeze out and dissolve in the hot apricot mixture, bring to the boil again. Then allow to cool. For the raffalello cream, whip the cream with cream stiffener.

Crush the raffalellos as finely as possible (either chop the nut or give it out) and stir into the whipped cream. Press a nice hole in the center of the cooled muffins with the handle of a wooden spoon.

Pour the raffaello mixture into a piping bag with a large nozzle (or into a freezer bag with a large hole) and pipe a ring. Then fill the cooled, still somewhat liquid apricot mass in the middle and let it set in the refrigerator.

Decorate with chocolate chips or coconut and apricot wedges.

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