Tiramisù with amaretti biscuits, almond liqueur and apricots
With amaretti biscuits, almond liqueur, apricots and chocolate decorations.
600 ml Debic Tiramisù
100 ml Amaretto
100 g Amaretti biscuits
200 ml Amaretto
100 g Dried apricots
1 x Bourbon vanilla pods
100 ml Apricot brandy
200 g Lemon juice
100 g Sugar water (1:1)
10 x Chocolate decorations
10 g Atsina Cress
Beat the tiramisù in a planet mixer until it has the consistency of yoghurt. Transfer to a piping bag, pipe the glasses full and smooth over with a palette knife.
Store in the refrigerator until needed.
Bring the almond liqueur to the boil, flambé using a cook's blowtorch and then allow to cool to room temperature.
Break the amaretti biscuits into pieces and soak in the almond liqueur.
Spoon the soaked amaretti biscuits into the bottom of the glasses.
Soak the apricots in the lemon juice and sugar water overnight.
Add the brandy, the scraped vanilla pulp and the vanilla pod to the soaked apricots and cook over low heat for half an hour until the apricots are soft.
Leave to cool and arrange them around the side of the glasses.
Mix the remaining apricots with the juices until smooth and store in a piping bag.
Garnish the tiramisù with the cress, chocolate decorations and blobs of apricot purée.