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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!
Apricot Tiramisu
| 500 ml | Bailoni Tipsy Apricots 18% ABV |
| 80 pieces | Lady Fingers |
| 500 g | Mascarpone |
| 7 | Egg 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.
