Enjoy a light, egg-free Apricot Tiramisù with Pavesini for a perfect summer treat.

Tiramisù alle albicocche con Pavesini senza uova

The Apricot Tiramisù with Pavesini is a refreshing, light dessert perfect for summer. This Italian recipe combines the creamy texture of mascarpone with the fruity notes of fresh apricots. An oven-free treat, it’s ideal for avoiding kitchen heat during warm months. Quick and easy to prepare, it’s perfect for those with limited time who still want a delicious finish to their meal.

This version of tiramisù is egg-free, making it lighter and suitable for those with dietary restrictions. This strategic choice avoids the need for pasteurizing egg yolks, ensuring maximum kitchen safety. The soft layers harmonize beautifully with the exotic taste of Pavesini Aloha, offering a unique flavor balance. Impress your last-minute guests with this simple, healthy, and genuine dessert.

Other Tiramisù Recipes with Pavesini:

• Tiramisù with Ricotta and Strawberries
• Citrus Tiramisù with Pavesini
• Hazelnut Tiramisù with Pavesini
• Caramel Tiramisù with Pavesini

Ingredients

• 400g mascarpone cheese
• 150g sugar
• 300ml apricot juice
• 20 Pavesini biscuits
• 200g fresh apricots
• 50g powdered sugar
• Cocoa powder for dusting

Instructions

1. In a bowl, mix mascarpone and sugar until creamy.
2. Dip Pavesini biscuits in apricot juice and layer them in a dish.
3. Spread a layer of mascarpone mixture over the biscuits.
4. Slice fresh apricots and place them over the mascarpone.
5. Repeat the layers until ingredients are used up.
6. Finish with a layer of mascarpone and dust with cocoa powder.
7. Refrigerate for at least 2 hours before serving.

Total Time: 20 min

Cuisine: Italian