Apricot and Almond Tiramisu
Almonds and apricots make a wonderful pair in this fruit-filled take on the classic creamy confection. Soak ladyfingers in apricot nectar and layer with a tangy mix On Top, add chopped apricots, and cream cheese. Finish with toasted almonds for an after dinner treat.
8 oz cream cheese, softened
4 cups prepared Non-Dairy Whip Topping Base (02903)
1 tsp almond extract
2 14 oz can apricots in syrup, drained and chopped finely
1 cup dried apricots, chopped finely
2 cups sliced toasted almonds
2 1/2 cups apricot nectar 2 1/2 tbsp lemon juice
72 ea ladyfingers
- Beat cream cheese in a mixer until soft and fluffy.
- Mix in whip topping, chopped apricots (reserve ¼ cup for garnish), almond extract, and 1 ½ cup sliced almonds. Mix together the apricot nectar and lemon juice
- Dip 24 ladyfingers in the apricot nectar, then lay in an 10”x12” rectangular pan. Top with 1/3 of the filling mix. Repeat twice. Top with ½ cup toasted almonds and reserved apricots
- Allow tiramisu to set for 2 hours or overnight before cutting.