Fruit tiramisu. Apricots and peaches. Gluten Free.

The classic tiramisù and its variants; other versions change with the seasons.
The cream is to always, with eggs and mascarpone, but instead of coffee for the syrup we used the fruit!

Today I want to suggest an idea: the tiramisù apricots and peaches.

This summer fruits perfectly the mascarpone cream, for its sweetness but you can enjoy this dessert always: you use the apricots and peaches in syrup to prepare even in winter.

A fresh and tasty dessert: the flavor of apricots and peaches, wrapped in a cream.

fix iconDifficulties: EasyBoiler-icon- Difficulties
Strawberry Money iconCost: CheapCoin icon
icon timerTime: Preparation 50 minutes + 2 hours at least fridge.

Icon numberIngredients for 10 / 12 People.

icon checkmark q yellow5 Eggs at room temperature Ladyfingers Mediterranean Pleasures
icon checkmark q yellow.5 kg Mascarpone

icon checkmark q yellowSponge fingers: I use the Savoiardi gluten free of Piaceri Mediterranei : they are very tasty, absorb the syrup and remain very compact.

icon checkmark q yellow5 Tablespoons of sugar
icon checkmark q yellow800 grams of apricots and ripe peaches. In winter you can use the canned fruit gluten making drain well.

Preparation:
To prepare the tiramisù with apricots and peaches, you start to realize the syrup for your sponge fingers.

Take the apricots and peaches (intended for the preparation of syrup).
Wash them well under running water and use a knife to cut them in half.

Deprived of the central core and without Peel, diced, then passed into the glass of a mixer with high sides.

Proceedings:

To prepare the tiramisù with apricots and peaches start to realize the syrup for your ladyfingers and cream.

For the syrup:

Take the apricots and peaches (intended for the preparation of syrup – about grams 600), wash well under running water and use a knife to cut them in half.

Deprived of the central core and without Peel, diced, then passed into the glass of a mixer with high sides.

Add 1 glass of water (or milk – if you prefer) and you begin to blend with the immersion Blender, up to reduce cream apricots and peaches.

Add some sugar (If the mixture is not very sweet) and continue to mix until mixture is smooth and creamy.

tpap2

 

Transfer your wet in a baking dish large low (so it will be easier then soak the ladyfingers) and refrigerate.

For cream:

With hand whisk or electric.
Beat the egg whites until stiff stiff with half the sugar.

Add the other half of the sugar and beat again.
Combine the egg yolks and mascarpone and turn and mix well.

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Take the syrup from the refrigerator.
Wet the savoiardi in wet and make a first layer.

 

Cover with a layer of mascarpone cream and pour over the apricots and peaches, diced.
Take another of Savoy, cream and diced fruit layer and continue until the end of the ingredients.

 

Garnish the last layer with bits of fruit of your choice.

Refrigerate for about 2 hours before enjoying your tiramisù with apricots and peaches.
Conservation:
Keep your tiramisù with apricots for 2 days in refrigerator, covered with plastic film
transparent.

Enjoy your meal,

Anto
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