ItalianPastry
Apricot Tiramisù
by Giallozafferano · 2.9M subscribers on YouTube
A fresh and velvety summer twist on classic tiramisù, featuring ripe apricots, mascarpone cream, and tropical-flavored Pavesini Aloha biscuits.
- Cook
- 15 min
- Difficulty
- medium
Ingredients
8 items- Apricotsripe, cut into cubes
- Muscovado Sugarfor cooking the apricots
- Mascarponefor the cream
- Creamfor the cream
- Powdered Sugarfor the cream
- Pavesini Alohalimited edition mango, coconut, and pineapple flavor
- Milkfor dipping the biscuits
- Amaretticrumbled, for layering and decoration
Method
- Cut the apricots into small cubes.
- Place the apricot cubes in a saucepan with muscovado brown sugar. Cook over low heat, stirring occasionally, for 15 minutes.
- In a bowl, combine mascarpone, cream, and powdered sugar. Whip with electric beaters until light and fluffy.
- Spread a first layer of cream on the bottom of the serving dish.
- Lightly dip the Pavesini Aloha biscuits (limited edition mango, coconut, and pineapple) in milk and arrange them over the cream.
- Cover the biscuits with another layer of cream, then add the cooked apricots and crumbled amaretti cookies.
- Repeat with another layer of dipped Pavesini, then a final layer of cream.
- Decorate with pairs of Pavesini filled with cream, crumbled amaretti, small cream rosettes, and apricot pieces.
Giallozafferano
Professional chef2.9M subscribers on YouTube1.1B total channel viewsIl principale canale di ricette italiane dal 2009. Pubblicazioni giornaliere.
