Apricot Tiramisu

500 mlBailoni Tipsy Apricots 18% ABV
80 piecesLady Fingers
500 gMascarpone
7Egg Yolk
 Sugar (to your liking) 


For the Mascarpone Cream: Yolks, sugar and mascarpone whipped until creamy.

Cut the apricots from the Bailoni Tipsy Apricots glass into small pieces. Soak Lady Fingers in the liqueur of the Tipsy Apricots and lay the first layer. Afterwards spread the Mascarpone cream and add the apricot pieces. Repeat these steps and finish with a Mascarpone cream layer and garnish with cocoa powder. 

Tipsy Apricots
Tipsy Apricots

More Recipes

The convertible apricot as a star guest in traditional dishes and drinks or as a source of inspiration for new recipes. Let the cooking fun begin!