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—straight from Italy’s Veneto region—is a fresh twist on the classic dessert. And listen, by ditching the eggs and opting for Pavesini biscuits, it's lighter and safer. Especially on those blazing summer days, you know? In Italy, folks love to play around with tiramisu, tossing in local fruits. This version? Juicy apricots meet a light and creamy mascarpone blend. The best part? No raw eggs means an eggless tiramisu that's not just safer but faster to whip up. Perfect for anyone with egg allergies.

Honestly, you can make this without baking—ideal for those craving a sweet treat without the fuss. The soft, slightly sweet apricot flavor melds perfectly with the Pavesini. I mean, they soak up the juices just right, becoming tender but never soggy. Pretty much, every bite feels like summer—Italian style—with a twist that fits any family gathering or chill hangout with friends.

Now, there are countless versions of fruit tiramisu in Italy, but the Pavesini option is a go-to for those wanting something fresh and not too heavy. Some folks add nuts like chopped pistachios or almonds for crunch, or even swap in peaches when they’re in season. However, apricots? They keep a slight tanginess that really lets the mascarpone shine. This no-egg tiramisu is just right for anyone watching their diet, making it a great choice for summer picnics or when you're just not in the mood for complicated recipes.

Thing is, what you end up with is a Pavesini tiramisu that's moist and cool in every bite, sweet enough to feel like a real indulgence. All those layers—golden biscuits, creamy mascarpone, and apricots—come together to show how Italian desserts can be both traditional and super relaxed. No wonder this dish is a hit in Veneto, especially when the sun's shining, and you're craving something that’s as easy as it is delicious.

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.

Egg-free Apricot Tiramisu with Pavesini

PRESENTATION

How to prepare Egg-free Apricot Tiramisu with Pavesini

Storage

Tip

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