Embrace the delightful fusion of traditional Italian dessert and the tangy sweetness of apricots in this unique Apricot Tiramisu recipe. This dessert layers the rich creaminess of mascarpone with the zesty allure of apricots, soaked in a symphony of apricot liqueur and espresso, creating a refreshingly light yet indulgently creamy treat.
This Apricot Tiramisu takes the beloved classic to new heights, incorporating the vibrant flavor of fresh apricots and the aromatic depth of almond-flavored liqueurs. The addition of apricots introduces a lovely fruitiness that pairs beautifully with the creamy mascarpone, while the almond macaroons add a delightful crunch and nuttiness. Finished with a dusting of cocoa powder, each bite is a perfect balance of flavors and textures.
Why You’ll Love This
If you’re a tiramisu lover looking for a twist on the classic, this recipe is for you. The use of fresh apricots and apricot liqueur not only adds a wonderful fruity dimension but also a beautiful burst of color. It’s an elegant dessert that’s sure to impress, offering a refreshing change from the traditional coffee-heavy tiramisu without losing the essence that makes tiramisu so beloved.
Perfect Occasion
This Apricot Tiramisu is perfect for summer gatherings, brunches, or any occasion where you desire a dessert that’s both sophisticated and refreshing. It’s particularly suited for celebrations or as a festive conclusion to a warm-weather meal, offering a sweet treat that’s both comforting and refreshing.
Decoration Tips
- Before serving, dust with an extra layer of cocoa powder for a classic tiramisu look.
- Garnish with thinly sliced fresh apricots or a few whole amaretti biscuits on top for added texture and visual appeal.
- Serve in a clear dish to showcase the beautiful layers of this exquisite dessert.
Ingredients
- 6 apricots
- 3 tablespoons apricot liqueur
- 80g almond macaroons (Amaretti)
- 5 medium egg yolks
- 50g sugar
- 1 teaspoon finely grated organic lemon zest
- Seeds from 1 vanilla pod
- 600g mascarpone
- 40ml Amaretto (almond liqueur)
- 200g ladyfingers (Savoiardi biscuits)
- 50ml strong espresso
- 2-3 tablespoons cocoa powder
Instructions
- Blanch the apricots in boiling water, then shock in cold water, peel, halve, destone, and dice. Mix the diced apricots with the liqueur and set aside to marinate.
- Crush the almond macaroons into coarse crumbs using a rolling pin and a freezer bag.
- Over a simmering water bath (double boiler), whisk egg yolks and sugar until light and frothy. Incorporate the lemon zest, vanilla seeds, mascarpone, and 20ml Amaretto. Remove from heat and let cool.
- Arrange half of the ladyfingers in a dish and drizzle with half of the espresso and 20ml Amaretto. Layer with half of the apricot pieces and half of the crushed macaroons. Spread half of the mascarpone mixture over this and dust with 1 tablespoon of cocoa powder. Repeat the layering process with the remaining ingredients.
- Refrigerate the tiramisu for about 4 hours to set. Optionally, dust with additional cocoa powder before serving.
Enjoy this luscious Apricot Tiramisu, where every spoonful is a delightful dance of flavors and textures, perfect for any occasion that calls for a special dessert.
