4
2 hours
Apricot Tiramisu
- 700g Goulburn Valley Apricots Halved in Juice
- 50g Apricot Brandy
- 1 cup heavy cream
- ½ cup mascarpone
- 6 tablespoons of castor sugar or more if you want it sweeter.
- 300g ladyfinger biscuits
- Drain the apricots and put juice aside.
- Mix the apricot juice with a good splash of apricot brandy and soak the lady finger biscuits in a flat tray.
- Take 1/2 of the apricots without the juice and blend them. Add mascarpone, cream, and sugar, then mix until smooth. Set aside the other apricot halves.
- Start layering into your glasses with the ladyfingers, its ok if they crumble a bit, add some of the prepared cream on top and layer with the left-over halved apricots. Keep layering this way until you reach the top.
- Chill in the fridge until ready to serve.
- Decorate with passionfruit pulp, fresh mint, grated chocolate, or whatever you desire.
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