Apricot tiramisu

Ingredients

Directions

1. 1

   Drain the apricots. Dissolve the espresso in 150 ml of boiling water and let it cool down. Cut the apricots into slices

2. 2

   Beat the egg yolks and sugar with the whisk of the hand mixer until creamy. Carefully fold in the mascarpone and quark. Mix espresso and amaretto

3. 3

   Line an angular form (approx. 15 x 25 cm) with approx. 10 sponge fingers. Sprinkle with half of the espresso. Spread apricots and mascarpone cream on each half. Place the remaining lady fingers on top and layer the other ingredients as before. Chill the Tiramisu for about 4 hours. Dust with cocoa before serving