Egg-free Apricot Tiramisu with Pavesini

Name: Egg-free Apricot Tiramisu with Pavesini
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8
Ingredients: Pavesini biscuits Aloha (4 snack packs) 37; Apricots to be cleaned 2 cups; Mascarpone cheese 14 oz; Fresh liquid cream 1.3 cups; Powdered sugar ½ cup; Brown sugar Muscovado 1 tbsp; Amaretti cookies 1.5 oz; Whole milk 3.5 oz

Vegetarian

Difficulty: Easy
Prep time: 15 min
Cook time: 15 min
Serving: 8

PRESENTATION

Apricot tiramisu skips the oven and the eggs — and neither absence is a loss. This no-bake summer dessert layers mascarpone cream with seasonal apricots and Pavesini, a light biscuit with an exotic flavor that stands in for classic savoiardi. Dropping the eggs isn't a shortcut: it eliminates yolk pasteurization entirely, making the cream safer to prepare and noticeably lighter in texture.

The result is a chilled, spoonable dessert that keeps you out of a hot kitchen without asking you to compromise on the creamy, fruit-forward payoff. The Pavesini bring a distinct exotic note that keeps this from reading as a simple fruit swap for the classic. The mascarpone cream comes together without tempering or timing concerns — no yolks to pasteurize, nothing to watch over — so the whole thing can go into the fridge the same hour you decide to make it.

How to prepare Egg-free Apricot Tiramisu with Pavesini

To prepare the egg-free apricot tiramisu with Pavesini, cut the apricots in half 1, remove the pit, then dice them 2. Pour the apricot cubes into a small saucepan 3.

Add the muscovado brown sugar 4, set over medium heat and cook for about 15 minutes 5. You’ll know they’re ready when they have softened and their juices have become syrupy; at that point, turn off the heat and let them cool completely. Meanwhile, prepare the cream by combining the heavy cream and powdered sugar 6 in a bowl.

Add the mascarpone as well 7 and beat everything with an electric mixer 8 until you obtain a firm mixture 9.

By now the apricots will be cooked and cooled 10. You can now assemble the tiramisu by spreading a light first layer of cream on the bottom of an 8x12 in baking pan (20x30 cm) 11. Quickly dip the Pavesini Aloha in milk 12.

Place 11 of them on the bottom of the pan 13, cover them with one third of the cream 14 and distribute half of the cooked apricots over the surface 15, reserving a couple of tablespoons for decoration.

Sprinkle with crumbled amaretti cookies 16, keeping a tablespoon aside for decoration. Cover everything by creating a second layer with another 14 Pavesini 17. Cover with one third of the cream and smooth the surface well with a spatula 18.

Garnish the edge with the crumbled amaretti 19. Transfer the remaining cream into a piping bag fitted with a 1/2-inch fluted tip and fill 6 Pavesini 20, then close them with another 6 Pavesini to create stuffed biscuits to place on top 21.

In total you should make 6 portions of stuffed biscuits arranged diagonally 22. Finish with the remaining cooked apricots 23 and a few dollops of cream. The egg-free apricot tiramisu with Pavesini is ready to be enjoyed 34.

Storage

The egg-free apricot tiramisu with Pavesini can be stored in the refrigerator for 2 days.

Freezing is not recommended.

Tip

For an even fresher and more aromatic touch, you can flavor the soaking milk with a few fresh mint leaves left to infuse, or add grated lime zest directly into the mascarpone cream.

For the translation of some texts, artificial intelligence tools may have been used.

Print the recipe