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Apricot Tiramisu
A fresh and fruity apricot tiramisu, made with cinnamon ladyfingers, a silky mascarpone cream and a touch of honey‑lemon syrup. Perfect for warm days, this dessert is assembled in a 20 cm ring and served well chilled.
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Critical Success Points
- • Whipping the whites to stiff peaks
- • Delicate incorporation of dry ingredients without breaking the whites
- • Cooking the custard to 115 °C
- • Complete dissolution of the gelatin
- • Full freezing before unmoulding
- • Using the torch to release the ring
Safety Warnings
- • The boiling syrup can cause burns; handle with care.
- • The custard reaches 115 °C; avoid any skin contact.
- • The torch produces an open flame; keep away from flammable materials.
- • The eggs are cooked in the custard, but ensure the temperature reaches 115 °C to eliminate any risk of salmonella.
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