That’s a nice way to present a cup of fruit,
the skewer is absolutely greedy: toasted sponge cake  melted with white chocolate
and coated with crushed hazelnuts.
The Moscato d’Asti will give character to peaches, giving them a unique flavor.

And now … LIGHT THE FIRES!

INGREDIENTS:

- 300g of sponge cake

- 300g peaches “Giallone”

- 200g of white or black grape

- 100g of wine Moscato d’asti

-100g Sugar

- 150g of  white chocolate

-100g Of chopped hazelnuts

For the sponge cake:

-2 eggs

-75g Sugar

-75g Flour

-10g Almond flour

-1 / 2 teaspoon of baking powder

-1 egg white

WEAR THE APRON, WASH YOUR HANDS, LET’S BEGIN!

Prepare a little sponge cake, a 20 x 20 pan will be enough.

First mount the sugar with the eggs and then

add the flour, baking powder and almond flour,

then add the beaten egg with 25g of sugar. Bake at 180°  for 40 minutes.
Once ready, cut  the sponge cake little cubes that you’ll then toast in a frying pan hot.
Wash the peaches, peel them and cut one half into cubes,
and  whisk the other half with moscato and
a spoonful of sugar, then strain the juice and flavour the peaches.
Melt the chocolate in a double boiler, be careful, the small pot that
contains the chocolate should not be in contact with the water of the other pot,
stir constantly and even if the chocolate is not completely melted
remove it from heat.
Pass the sponge cake cubes in chocolate and then plunge them into the chopped hazelnuts.
Caramelize the grapes with the sugar
or wet them with egg whites and then move them into sugar. They will look like frozen,
very cute. Skewer a grape, then a cube of sponge cake, then another grape,
the visual effect is guaranteed.

Et voilà…your cup of fruit is served!