Apricot and Speculoos Tiramisou

Ingredients

• 8 pièces Fresh apricots (washed, halved, pits removed)
• 2 c. à soupe Extra virgin olive oil
• 2 c. à soupe Brown sugar (cane sugar)
• 1 brin Fresh rosemary
• 4 pièces Eggs (separate yolks and whites)
• 80 g Granulated sugar
• 250 g Mascarpone
• 150 g Speculoos (crushed into powder)
• 200 g Ladyfingers
• 150 ml Strong espresso coffee (prepared and left to warm)
• 30 ml Milk
• 1 c. à café Vanilla extract
• 1 pincée Salt

Instructions

1. Prepare the apricots

   Wash the apricots, cut them in half lengthwise and remove the pits.

   Time: PT5M

2. Caramelize the apricots

   Heat the pan over medium heat, add the olive oil, brown sugar and the apricot halves with the cut side down. Add the rosemary sprig and cook for 8‑10 minutes, stirring occasionally, until the fruit is tender and lightly caramelized.

   Time: PT10M

3. Blend the compote (optional)

   Let the compote cool slightly then blend it with an immersion blender until smooth.

   Time: PT2M

4. Separate the yolks and whites

   Crack the eggs and separate the yolks from the whites into two separate bowls.

   Time: PT3M

5. Whip the whites to stiff peaks

   Add a pinch of salt to the whites and whisk on medium speed until stiff peaks form.

   Time: PT5M

6. Mix yolks with sugar and mascarpone

   In the yolk bowl, incorporate the granulated sugar then the mascarpone. Whisk until a smooth cream forms.

   Time: PT5M

7. Add the compote to the yolks

   Pour a portion of the apricot compote (about 2 tbsp) into the yolk‑mascarpone mixture and fold gently.

   Time: PT2M

8. Fold in the whipped whites

   Using a spatula, gently fold the whipped whites into the previous mixture, lifting from the bottom up.

   Time: PT2M

9. Crush the speculoos

   Place the speculoos in a plastic bag and crush with a rolling pin until a fine powder forms.

   Time: PT2M

10. Prepare the coffee‑milk‑vanilla syrup

    Mix the hot espresso, milk and vanilla extract in a shallow dish.

    Time: PT3M

11. Dip the ladyfingers and form the first layer

    Quickly dip each ladyfinger into the coffee‑milk‑vanilla syrup (2‑3 s) and arrange them at the bottom of the dish.

    Time: PT5M

12. Spread a layer of mousse and sprinkle speculoos

    Pour an even layer of mascarpone mousse over the biscuits, then sprinkle with speculoos powder.

    Time: PT2M

13. Repeat layers and decorate

    Repeat with a second layer of soaked biscuits, another layer of mousse and finish by sprinkling the remaining speculoos. Garnish with a few fresh apricot halves.

    Time: PT2M

14. Refrigerate

    Cover the dish with plastic wrap and refrigerate for at least 4 hours before serving.

    Time: PT4H

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Fresh apricots: peaches, plums, mirabelles
• Instead of Extra virgin olive oil: butter
• Instead of Brown sugar (cane sugar): white sugar
• Instead of Fresh rosemary: thyme
• Instead of Granulated sugar: cane sugar
• Instead of Mascarpone: ricotta + fresh cream
• Instead of Speculoos: shortbread biscuits, sweet ladyfingers
• Instead of Ladyfingers: boudoirs
• Instead of Strong espresso coffee: very strong coffee
• Instead of Milk: almond milk
• Instead of Vanilla extract: vanilla bean

Equipment Needed

• Frying pan
• Egg white bowl
• Egg yolk bowl
• Electric or manual whisk
• Silicone spatula
• Immersion blender (optional)
• Mortar and pestle (optional)
• Tiramisu mold or rectangular dish
• Coffee maker or espresso machine
• Plastic film (optional)

Critical Steps — Do Not Skip

• Remove apricot pits
• Caramelize without burning
• Whip whites to stiff peaks
• Fold whites without deflating
• Dip biscuits just long enough

Chef Tips from the Video

• Use ripe yet firm apricots to avoid turning them into puree.
• Sprinkle the speculoos just before serving to keep the crunch.

Troubleshooting

Storage

Refrigerator: Keep covered 2‑3 days in the refrigerator.

Freezer: Not recommended; mascarpone texture degrades.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the apricot compote the day before and keep it refrigerated.
• The mascarpone mousse can be made 24 hours ahead and kept refrigerated.