Apricot Tiramisu with White Coffee Ice Cream

For the apricot tiramisu, first prepare the ice cream. Bring the whipped cream, milk and sugar to the boil. Add the coffee beans and refrigerate overnight.

The next day, strain the coffee beans and heat the milk again. Beat the egg yolks well and slowly stir in the warm liquid.

Freeze in an ice cream maker.

For the apricot ragout, pit the apricots and cut them into wedges. Heat the sugar in a pan until it caramelizes, now add the apricot wedges. Deglaze with apricot brandy. Set aside briefly until water comes out of the apricots.

If this is not the case, add a little orange juice. Boil down again for 3-4 minutes and let cool.

For the mascarpone cream, beat the egg yolks until foamy. Gradually add the sugar and stir in the mascarpone.

First pour some mascarpone cream into a whisky glass (the easiest way is to use a piping bag). Mix coffee and Vin Santo, cut the biscuits in half and dip them briefly in it. Place on top of the mascarpone cream, spread some apricot ragout on top and repeat this process until about 4 layers of biscuits have been placed. Finish with mascarpone cream. Refrigerate for about 2 hours.

Before serving, sprinkle the apricot tiramisu with cocoa and place a scoop of ice cream on top of each.

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