Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Sponge
Apricot puree
Crème
Tiramisu
Utensils
One shallow dish (approx. 2½ l)
How it's done
Sponge
Mix the flour, sugar, vanilla sugar, baking powder and bicarbonate of soda in a bowl. Pour in the mineral water and oil, mix. Transfer the batter to a baking tray lined with baking paper, spread into a rectangle twice the size of the base of the dish.
To bake:
Approx. 16 mins. in an oven preheated to 180 °C (convection). Remove the sponge, leave to cool. Cut the sponge in half so that it fits neatly in the dish.
Apricot puree
Puree the apricots, sugar and vanilla sugar in a pan, bring to the boil. Remove the pan from the heat, leave to cool.
Crème
Thoroughly mix all of the ingredients.
Tiramisu
Set aside 2 tbsp of apricot puree to decorate. Place the rest with the sponge and crème in the dish in alternating layers. Top with the reserved apricot puree and apricots, sprinkle with the pistachios. Cover and chill for approx. 3 hrs.
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