Apricot Tiramisu

Ingredients

• 100 g Honey (preferably mild honey)
• 80 ml Water
• ½ lemon Lemon juice (pressed, filtered to remove seeds)
• 3 Whole eggs (separate whites and yolks)
• 190 g Granulated sugar (90 g for the biscuits, 100 g for the cream)
• 20 g Cornstarch (maïzena)
• 70 g Type 45 flour
• 1 c. à café rase Ground cinnamon
• 250 g Mascarpone (at room temperature)
• 25 cl Whole liquid cream 30% fat (well chilled, pre‑chilled bowl)
• 3 Gelatin sheets (2 g each, softened in cold water)
• 320 g Fresh apricots (pitted, cut in half)
• 50 g White glaze (sugar‑based icing) (for finishing)
• 1 branch Fresh rosemary (for decoration)

Instructions

1. Prepare the honey‑lemon syrup

   Pour 80 ml of water into a small saucepan, add 100 g of honey and the juice of ½ filtered lemon. Stir, bring to a boil then let cool.

   Time: PT10M

2. Separate the eggs

   Separate the whites from the yolks of the 3 eggs. Reserve the yolks in a small bowl.

   Time: PT3M

3. Whip the egg whites

   In the mixer bowl, whisk the whites on medium speed. When they become foamy, add 45 g of granulated sugar in a stream and continue until stiff peaks (bird’s beak) form.

   Time: PT7M

4. Incorporate the yolks and the remaining sugar

   Lightly beat the yolks with a fork, then add them to the whipped whites. Gradually pour the remaining sugar (45 g) while continuing to whisk on low speed.

   Time: PT5M

5. Sift the dry ingredients

   In a bowl, sift together 70 g flour, 20 g cornstarch and a level 1 tsp of cinnamon.

   Time: PT2M

6. Fold the dry ingredients into the batter

   With a spatula, gently fold the dry mixture into the whites using a motion from the bottom up. Repeat in two batches to avoid breaking the whites.

   Time: PT5M

7. Shape the ladyfingers

   Fill a piping bag fitted with a medium tip. On a sheet of parchment paper placed on a tray, draw two 18 cm circles and pipe the dough in a spiral from the center to the edge.

   Time: PT8M

8. Bake the biscuits

   Bake the biscuits in a preheated oven at 180 °C for 12 to 15 minutes, until lightly golden. Let cool on a rack.

   Time: PT15M

   Temperature: 180°C

9. Whip the liquid cream into whipped cream

   Place the mixer bowl and whisk in the freezer for 10 minutes. Pour 25 cl of very cold liquid cream and whisk until firm whipped cream forms.

   Time: PT7M

10. Prepare the sugar syrup and custard

    In a small saucepan, combine 100 g granulated sugar with 5 cl water. Bring to a boil, then add the 3 egg yolks. Cook over medium heat, stirring with a thermometer until 115 °C (stop at 115 °C).

    Time: PT10M

    Temperature: 115°C

11. Incorporate the gelatin and mascarpone

    Squeeze the 3 pre‑softened gelatin sheets, add them to the hot mixture and stir until fully dissolved. Remove from heat, let cool slightly then fold in 250 g mascarpone, mixing on low speed until a homogeneous texture is achieved.

    Time: PT5M

12. Fold in the whipped cream

    Pour the mascarpone mixture over the chilled whipped cream and gently fold using a spatula, lifting the mass.

    Time: PT5M

13. Assemble the tiramisu – first layer

    Place the first biscuit disc at the bottom of the 20 cm ring. Generously brush both sides with the honey‑lemon syrup using a pastry brush.

    Time: PT3M

14. Add the cream and apricots

    Spread about 250 g of tiramisu cream over the biscuit, smooth. Arrange the apricot halves (320 g) in a rosette, leaving a small gap between each fruit. Lightly cover with cream to fill the gaps.

    Time: PT7M

15. Second disc and finishing

    Soak the second disc on both sides with the same syrup, place it on top and press lightly. Spread the remaining cream, smooth the surface and refrigerate.

    Time: PT5M

16. Freezing

    Place the ring in the freezer for 3 to 4 hours until the tiramisu is firmly set.

    Time: PT4H

17. Unmoulding and decoration

    Remove the tiramisu from the freezer, place the ring on a plate, lightly heat the underside of the ring with a kitchen torch or oven broiler to release it. Remove the ring. Decorate the top with thin apricot slices arranged in a spiral, lightly glaze with the melted white glaze and add a small rosemary sprig.

    Time: PT10M

18. Final rest

    Let the tiramisu rest in the refrigerator for 30 minutes before serving so the flavors stabilize.

    Time: PT30M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g