Recipe from Tiramisù mascarpone & Co. by Corinne Jausserand Photography – Caroline Faccioli Preparation time: 15 minutes Refrigeration: 1 hour Serves 4 16 preserved apricot halves 20 cl cold whipping cream 30 g powdered sugar 140 g mascarpone 2 egg yolks 16 crèpe dentelles or similarly crubmly wafer-like cookies Drain the apricot halves and reserve their syrup. Slice the apricots into bite sized segments and set aside. Mix the whipping cream with the powdered sugar in a bowl. In another bowl beat the mascarpone with the egg yolks and two tablespoons of the reserved apricot syrup. Add this to the sweetened cream and blend to create a smooth and homogenous mixture. Strain through a chinois, transfer to a siphon and refrigerate for at least 1 hour. Just before serving the dessert, remove the siphon from the refrigerator. Crumble the crèpes dentelles (or whatever cookie you have chosen) and divide among four glasses. Agitate the siphon and fill the glasses with a 2 cm layer of mousse. Top with the apricot slices and finish with another layer of mousse. Serve immediately. Suggestion: you might want to add an aromatic element to the mousse, such as lavender. You can do this by substituting the apricot syrup with a lavender syrup. Bring 8 cl of water to a boil with 4 tablespoons of sugar and 1 teaspoon of dried lavender flowers (select untreated flowers suitable for culinary use). Reduce to a syrupy consistency, cool and filter. Use 2 tablespoons of this syrup in place of the apricot syrup in the recipe.