For 8 persons

2 eggs
4 egg yolks
150g sugar
10 sheets gelatine
800ml cream
400g Mascarpone
400g Darbo Double Fruit rose apricot fruit spread
500g sponge fingers
4 cups Espresso
100ml coffee liqueur
Cocoa powder for dusting


  • Whip the eggs, egg yolk and sugar to a frothy consistency on a water bed. Soften then add the gelatine. 
  • Stir the whole mixture to a smooth consistency. Whip the cream until it is stiff. 
  • Add the Mascarpone, cream and Darbo rose apricot fruit spread to the sugar/egg mixture and again stir to a smooth consistency. 
  • Dip the sugared side of the sponge fingers into the Espresso and coffee liqueur, and lay them onto the bottom of a mould. 
  • Next, add a layer of apricot Mascarpone and another layer of sponge fingers. Finally, add a layer of creme. 
  • Then place the tiramisu in the refrigerator for approx. 3 hours and sprinkle it with cocoa powder before serving.

Our products Used

Rose Apricot Double Fruit Spread Darbo 200g - LimSiangHuat

Rose Apricot Double Fruit Spread Darbo 200g