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Apricot Tiramisu

17/11/2023

The Tiramisu is a classic Italian dessert, and the apricot variant is a delicious interpretation that combines the sweetness and the acidity of this fruit with the rich and creamy taste of the traditional tiramisu. Here is how to prepare an Apricot Tiramisu:

Ingredients

  • 250 g of mascarpone
  • 3 fresh eggs (with yolks and whites separated)
  • 80 g of granulated sugar
  • 300 g of ladyfingers
  • 500 g of fresh apricots or in syrup
  • Apricot juice or, alternatively, an alchermes or maraschino soak
  • Unsweetened cocoa powder for dusting
  • Optionally grated lemon zest for flavoring

Preparation

  1. Begin by cleaning the apricots, cut them in half, and remove the pits. If you are using fresh apricots, you might need to blanch them for a few minutes and then blend them to obtain a fluid sauce to soak the ladyfingers in. If you are using apricots in syrup, you can use the syrup directly or enrich it with a bit of liqueur.

  2. Carefully separate the yolks from the whites. In a large bowl, beat the yolks with the sugar until you have a frothy and light mixture. Add the mascarpone and continue mixing until you obtain a smooth cream without lumps.

  3. In another bowl, beat the egg whites until stiff peaks form. Once ready, gently fold them into the mascarpone and yolk mixture, using a spatula and movements from bottom to top to avoid deflating the mixture.

  4. Take a baking dish or suitable container for the amount of tiramisu you intend to make and start composing the layers. Moisten the ladyfingers in the apricot juice (or chosen soak) and lay them at the bottom of the container. Be careful not to soak them too much.

  5. Pour a layer of mascarpone cream over the ladyfingers and level it well. Spread a layer of chopped apricots or apricot sauce over the cream, depending on the desired consistency.

  6. Repeat steps 4 and 5 until all the ingredients are used up, finishing with a layer of mascarpone cream.

  7. Let the tiramisu rest in the refrigerator for at least 4 hours, although it would be better to prepare it the day before so the flavors blend together better.

  8. Before serving, dust the surface of the tiramisu with the unsweetened cocoa powder and decorate, if desired, with some slices of fresh apricot or chocolate shavings.

Curiosity

The classic tiramisu is a relatively recent dessert in the history of Italian cuisine. Its origin is debated, but it is often associated with the Veneto region. The apricot version is an example of how this dessert can be personalized and adapted to personal tastes or to the seasons.

Apricot Tiramisu