Roasted apricot tiramisu: the perfect fruity, creamy summer dessert
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Tiramisu goes into summer mode, and honestly, it suits it perfectly! ;) In this fruity version, the roasted apricots add a tender, slightly tart touch, delicately scented with rosemary. With its creamy mascarpone, ladyfingers soaked in apricot syrup, and crunchy pistachios on top, every spoonful is fresh, sweet, and full of sunshine. This is the perfect dessert to make ahead for a summer meal, a family lunch, or an evening with friends. Original, indulgent, and wonderfully creamy, it’s a change from classic tiramisu while keeping the comforting quality we love!
Ingredients
6
Roasted apricots:
Egg whites:
Egg yolks:
Ladyfingers:
Garnish:
Materials
- electric mixer
- plastic wrap
- air fryer (or oven, or skillet)
- baking dish (here, 9x6 inches/23x15 cm)
- spatula
- whisk
Preparation
Preparation20 min
Waiting time6 hours
Cook time8 min
Wash and slice the apricots, then mix them with olive oil, vanilla sugar, and a few sprigs of fresh rosemary.
Place the coated apricots on parchment paper at the bottom of the air fryer basket. Be careful not to let them overlap. Cook in air fry mode for about 10 minutes at 370°F/190°C.
Separate the egg whites from the yolks. Beat the egg whites in a deep bowl using an electric mixer. When they begin to foam, continue beating while gradually adding the sugar until the mixture is firm and light.
Beat the egg yolks with the sugar using a whisk until they turn pale. Add the mascarpone and mix everything together well.
Gently fold in the vanilla extract and the beaten egg whites in several batches using a rubber spatula.
Mix the apricot (or peach) syrup with water in a bowl or dish and soak the ladyfingers in it.
Arrange the ladyfingers side by side on the bottom of the serving dish.
Spread a layer of egg cream on top.
Cut half of the roasted apricots into pieces and arrange them on top of the cream.
Cover with soaked ladyfingers, then another layer of egg cream. Smooth the top and wrap the dish in plastic wrap before refrigerating it for at least 6 hours.
Remove the plastic wrap and garnish the tiramisu with some whole roasted apricots and others cut into small pieces. Sprinkle with chopped pistachios.
There you go, it's ready (and it's delicious, enjoy)!
FAQ ❓
How do you prepare roasted apricots for tiramisu?
Coat the apricots with olive oil, vanilla sugar, and fresh (or dried) rosemary. Roast them.
In an air fryer: at 190°C for about 10 minutes, on parchment paper.
In a skillet: sauté them for a few minutes until tender.
In the oven: at 180°C for about 10 to 15 minutes, on parchment paper.
In an air fryer: at 190°C for about 10 minutes, on parchment paper.
In a skillet: sauté them for a few minutes until tender.
In the oven: at 180°C for about 10 to 15 minutes, on parchment paper.
Can you replace the apricots?
You can replace them with peaches, flat peaches, or nectarines, or use a mix of orange-colored fruits ;-)
How long does the tiramisu need to set?
The tiramisu should rest in the refrigerator for at least 6 hours so the flavors can meld and the texture is just right.
How can you make this tiramisu without raw eggs?
You can replace the eggs with 20 cl heavy cream (30% fat).
How do you decorate roasted apricot tiramisu?
I decorated it with whole roasted apricots and some cut into pieces, plus chopped pistachios, but you can also add apricot coulis for a smoother finish. You can blend and strain the roasted apricots to make a flavorful homemade coulis.
Nutrition
for 1 serving / for 100 g
Calories: 281Kcal
- Carbo: 52.6g
- Total fat: 21.5g
- Saturated fat: 11.7g
- Proteins: 6.9g
- Fibers: 3g
- Sugar: 28.5g
- ProPoints: 12
- SmartPoints: 14
Nutritional information for 1 serving (226g)
Cookware
air fryer
Attributes
Keep refrigerated
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Questions
Photos of members who cooked this recipe
Juliette HessI have been creating culinary content for Petitchef since 2017.
I love travelling and discovering new dishes, trying out new food trends and exploring new restaurants.
I’m a huge fan of pasta and noodles in all their forms ❤ from udon noodles to tagliatelle, I love cooking them and even making them from scratch!
I’m currently preparing, filming and photographing your next recipe, and I hope you’ll enjoy it!
I love travelling and discovering new dishes, trying out new food trends and exploring new restaurants.
I’m a huge fan of pasta and noodles in all their forms ❤ from udon noodles to tagliatelle, I love cooking them and even making them from scratch!
I’m currently preparing, filming and photographing your next recipe, and I hope you’ll enjoy it!
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