Apricot And Amaretto Tiramisu

(With optional Mango Coulis)

This is one of those desserts that feels like sunshine, no matter the season. Bright apricots layered with creamy mascarpone and the subtle almond warmth of amaretto create a tiramisu that’s lighter, fruit-forward, and perfect for warm-weather cravings—even when it’s snowing outside.

It’s an easy, make-ahead dessert that looks beautiful served in individual glasses or layered as a single dish for sharing. The optional mango coulis adds an extra pop of color and sweetness, but the apricot and amaretto pairing shines just fine on its own.

Our favorite summertime treat—in the winter too. Makes one whole tiramisu, 8 small individual servings, or 6 generously sized portions.

Apricot And Amaretto Tiramisu Recipe Ingredients:

Ingredients
4 egg yolks
5 ounces granulated sugar
1 ½ cups unsalted mascarpone cheese, chilled
4 tablespoons sour cream
1 cup apricot tea (or any flavor you like)
24 ladyfingers
2 tablespoons vanilla extract
2.2 lbs fresh apricots
1 tablespoon Amaretto (almonds liqueur)
pistachio powder or cinnamon (optional)
6 whisky or 8 “tapas” glasses.
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(optional) mango Coulis :
1 ripe mango
2 tablespoons lemon juice
4 tablespoons orange juice
2 tablespoons granulated sugar

Directions:

  1. Make tea and let cool a little in a soup plate.
  2. Make the Mango coulis : peel the mango, remove the pulp and blend it. Add lemon juice, orange juice and sugar. Blend again. Press the mixture through a sieve. Refrigerate.
  3. Wash apricots and cut them in dices, then put them in a bowl with 1 or 2 tablespoons of sugar and one tablespoon of amaretto. Stir.
  4. Using an electric mixer, beat egg yolks and sugar until pale yellow. In another bowl, beat mascarpone and sour cream. Add vanilla extract. Using a rubber spatula, fold the egg yolks into the mascarpone mixture.
  5. Spoon some mascarpone over the bottom of each glass. Then arrange 2 or 3 ladyfingers (soaked in tea) in a single layer and cover with some mango coulis. Arrange apricots on top to cover. Place again 2 soaked ladyfingers in a single layer over the apricots and brush their tops with coulis. Spoon mascarpone mixture to the ¾ of the glass. Only one layer of ladyfingers if you make small tiramisus, see picture.
  6. Renew the operation with the 5 other glasses. Cover with film and refrigerate at least 3 hours.
  7. When the tiramisu is very cold (meaning when the cream is firm), arrange mango coulis and apricots on top to cover completely. Sprinkle some pistachio powder on top of the apricots.

This is the kind of dessert that lingers a little longer than the last bite. Simple layers, familiar flavors, and the pleasure of something homemade that doesn’t try too hard.

It’s been part of my kitchen for years, and it still feels just as special every time it’s made.