Features and Magazines

Apricot Tiramisu

By Kelly Lucas-Carmody

Sep 11, 2026

INGREDIENTS:

700g Goulburn Valley Apricots Halved in Juice
50g apricot brandy
1 cup heavy cream
½ cup mascarpone
6 tbsp of castor sugar or more if you want it sweeter.
300g ladyfinger biscuits

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METHOD:

Drain the apricots and put juice aside.

Mix the apricot juice with a good splash of apricot brandy and soak the lady finger biscuits in a flat tray.

Take half of the apricots without the juice and blend them. Add mascarpone, cream, and sugar, then mix until smooth. Set aside the other apricot halves.

Start layering into your glasses with the ladyfingers, its ok if they crumble a bit, add some of the prepared cream on top and layer with the left-over halved apricots. Keep layering this way until you reach the top.

Chill in the fridge until ready to serve.

Decorate with passionfruit pulp, fresh mint, grated chocolate, or whatever you desire.

SOURCE: SPC