Apricot Mousse Tiramisù – Recipe of the Week

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.