Apricot and Brandy Tiramisu

10:28 pm on 18 December 2006


  • 250g packet Savoiardi or Boudoir biscuits
  • 2 x 400g cans apricots in juice or 10 fresh apricots, stoned, sliced and mixed with 200 mls orange juice
  • zest of 1 lemon
  • 50 mls brandy
  • ½ cup caster sugar
  • 2 eggs separated
  • 200g mascarpone
  • 300 ml Cream
  • 150g dark chocolate, finely chopped


Put the biscuits in a layer in the bottom of a wide bowl.

Spread the apricots, juice and zest on top. (If using fresh apricots you may want to sprinkle some extra caster sugar on top, as they can be a bit tart).

Beat the brandy, sugar, and egg yolks until pale and fluffy.

In another bowl beat the mascarpone and cream until thick.

In another bowl beat the egg whites until stiff.

Fold the egg yolk mixture with the mascarpone mixture and egg whites.

Spread over the apricots.

Sprinkle the chocolate over everything.

Cover and place in the fridge for 1 hour so that the biscuits soak up the juice then serve.

Serves 6.

Suggested Wines To Go With Today's Recipe:-


Whatever fits your budget--ideally the same brandy used in the Tiramisu


Trinity Hill Gimblett Gravels Touriga Nacional Port 2004

Taylors Fine Ruby


Twin Islands Pinot Noir Chardonnay Methode Traditionelle

From Nine To Noon

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