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.
4 C | Rich’s Non-dairy Whip Topping Base |
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8 oz | Cream Cheese, Softened |
1 tsp. | Almond Extract |
28 oz | Apricots In Syrup, Drained And Chopped |
2 C | Sliced Toasted Almonds |
2 1/2 C | Apricot Nectar |
2 1/2 tbsp. | Lemon Juice |
72 Each | Ladyfingers |
1 |
Beat cream cheese in a mixer until soft and fluffy. |
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2 |
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. |
3 |
Dip 24 ladyfingers in the apricot nectar, and then lay in an 10” x 12” rectangular pan. Top with 1/3 of the filling mix. Repeat twice. Top with ½ cup toasted almonds and reserved apricots. |
4 |
Allow tiramisu to set for 2 hours or overnight before cutting. |