Preparation

• 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.