Apricot tiramisu

Apricot tiramisu


For 8 persons:

2 eggs
4 egg yolks
150 g sugar
10 sheets gelatine
800 ml cream
400 g Mascarpone
2 glasses (200 g per glas) Darbo Double Fruit rose apricot fruit spread
500 g sponge fingers
4 cups Espresso
100 ml coffee liqueur
Cocoa powder for dusting


Whip the eggs, egg yolk and sugar to a frothy consistency on a water bed. Soften then add the gelatine. Stir the whole mixture to a smooth consistency. Whip the cream until it is stiff. Next, add the Mascarpone, cream and Darbo rose apricot fruit spread to the sugar/egg mixture and again stir to a smooth consistency. Dip the sugared side of the sponge fingers into the Espresso and coffee liqueur, and lay them onto the bottom of a mould. Next, add a layer of apricot Mascarpone and another layer of sponge fingers. Finally, add a layer of creme.
Then place the tiramisu in the refrigerator for approx. 3 hours and sprinkle it with cocoa powder before serving.


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