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A culinary delight offers our Tipsy Apricot. In our headquarters in Krems-Stein carefully selected apricot halves are put in the finest apricot liqueur and apricot schnaps according to traditional recipes.
A very unique "Bailoni" specialty and well known and loved far beyond the country's borders.
- 80 Stk. Lady Fingers
- 500g Mascarpone
- 7 Egg Yolk
- Sugar (to your liking)
- Bailoni Tipsy Apricots 18% ABV (500 ml glass)
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.