Apricot Tiramisu with Blueberries
Servings: 10
Ingredients
- 6-7 apricots, finely chopped
- 2 tablespoon + 2 tsp granulated sugar
- 17.6 oz/ 500 g mascarpone
- ⅞ cup/ 100 g powdered sugar
- 1 ⅔ cup/ 200 ml strong coffee
- ½ cup/ 65 ml marsala wine
- 7 oz/ 200 g fresh blueberries
- 14 oz / 400 g ladyfingers, a.k.a. savoiardi cookies
Instructions
- In a small saucepan over medium heat combine apricots and 2 tablespoon granulated sugar. Stir continuously until the mixture starts bubbling. Continue stirring. When the mixture thickens, remove the pan from the heat and set aside to cool until room temperature.
- Combine hot coffee with 2 teaspoon sugar. Stir until the sugar is completely dissolved. Add most of the Marsala wine (reserve just 1 tablespoon for the filling) and stir. Set aside to cool.
- In a large bowl combine powdered sugar and mascarpone cheese. Mix until homogeneous. When the apricot mixture is completely cool, gradually add it to the mascarpone. Add also 1 tablespoon Marsala wine. Whisk until all ingredients are well combined.
- When the coffee reaches room temperature, start dipping the ladyfingers in it. Dip each cookie horizontally for about a second, so that just the half is soaked with coffee.
- Arrange the savoiardi in a circle around the edges of a 8 inch/ 20 cm spring form pan or a cake ring placed on top of a serving plate. The soaked side of the cookies should face the pan. Arrange more ladyfingers on the bottom of the pan. Cut some of the cookies with a sharp knife in order to fit all the small gaps in between.
- Spread ⅓ of the apricot mascarpone on top of the ladyfingers layer. Arrange one more layer of ladyfingers on top of the mascarpone, again filling the gaps with small pieces. Spoon another ⅓ of the apricot mascarpone on top. Spread half of the fresh blueberries over the filling. Follow with one more layer of ladyfingers and cover with the remaining mascarpone. Spread the rest of the blueberries on top.
- Let the tiramisu sit in the fridge for 2-3 hours before serving.
Notes
- Store the dessert 3-4 days in the fridge, covered with plastic wrap or aluminium foil.
- Can’t find fresh apricots? No problem! You can make this tiramisu with peaches or nectarines. You would need 3 to 5, depending on their size.
- Marsala wine is the best choice for flavoring this recipe but you can also use dark rum, amaretto or similar liqueur.
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