Desserts: Apricot Tiramisu

Apricot Tiramisu


  • 2 tbsp. water
  • 1 pinch salt
  • 2 fresh egg yolks
  • 2 fresh egg whites
  • 2 tbsp. sugar
  • 500 g apricots
  • 1 tbsp. Aprikosenschnaps oder Orangensaft
  • 180 g Dessert Extrafin
  • 250 g mascarpone
  • 100 g sponge fingers
Order the ingredients from COOP@home


Pit the apricots, slice, bring to the boil in a pan with sugar and water, simmer for approx. 2 mins. then add the apricot brandy and leave to cool.

Beat together the yolks, sugar and 1 tbsp of the cooking liquid from the apricots in a bowl, until the mixture turns a paler colour. Stir in the Mascarpone and curdled milk. Beat the egg whites with the salt until stiff, add the sugar, continue beating for a moment until the mixture turns glossy, then carefully fold into the Mascarpone mixture.

Spoon 1 tbsp of the apricot compote into each glass. Cut the sponge fingers into pieces and arrange half on top. Divide half the compote onto the sponge fingers, then top with half the Mascarpone mixture and smooth off. Repeat with the remaining sponge fingers, compote and crème. Cover the Tiramisu and leave to chill for approx. 3 hours. Decorate with the reserved apricots.


  • Desserts
  • 3h 40 Preparation/cooking time: ca. 40m + Refrigerate: ca. 180m
  • Servings For 4 Personen
  • Nutrition 611 Kcal