This no-bake, creamy, apricot filled tiramisu is a deliciously fun summer twist on a classic Italian dessert and such a yummy summer treat that requires very little effort. The amaretto liquor is made from almonds which pairs beautifully with the ripe fresh apricots. A great make-ahead party dessert!
- No apricots? Try with peaches or nectarines instead.
- No amaretto liquor? Try with rum instead. For an alcohol free option use almond extract or orgeat instead.
Prep time: 30 minutes
Cook time: 0 minute
Total time: 30 minutes
400 g Apricots
50 g Caster sugar
150 g Mascarpone
6 Lady fingers
1 tbsp Cocoa powder
For the syrup:
3 tbsp Amaretto liqueur
50 ml Water
20 g Caster sugar
- Make the syrup: Add the water and caster sugar to a small saucepan. Cook for 1 minute, until the sugar has dissolved then turn off the heat and mix in the amaretto. Set aside to cool.
- Make the mascarpone cream: Separate the eggs and reserve the yolks in a mixing bowl. In another clean bowl, whisk the whites until they are stiff. Add the sugar to the yolks, and whisk until pale and fluffy. Add the mascarpone and gently stir to combine. Fold the whisked egg whites into the yolk mixture. Place into a piping bag and set aside.
- Build the tiramisu: Cut and deseed the apricots. Dip a lady finger in the amaretto syrup and let it absorb enough of the liquid to wet the sponge without breaking it. Place the lady finger into one of the apricot halves and repeat to fill them all. Pipe the tiramisu cream over and store in the fridge for at least 4 hours before serving, so they are set properly.
- To serve: Dust the top with cocoa powder and serve.
How to store
Store in the fridge, for up to 2 days.