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.
Ingredients
| 4 C |
Rich's® Non-dairy Whip Topping Base, 12 2-lb Cartons (#02903)
|
|---|---|
| 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 |
Directions
1 |
Beat cream cheese in a mixer until soft and fluffy. |
|---|---|
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. |
24 servings