- 3 free-range eggs, separated
- 3 tbsp icing sugar
- 100ml/3½fl oz double cream, softly whipped
- 125g/4½oz mascarpone
- 150ml/5½fl oz apricot juice (from the canned apricots below)
- ½ lemon, zest and juice
- 1 tbsp white wine
- 4 ready-made sponge fingers
- 2 canned apricots, chopped
- 2 tbsp grated white chocolate
- 1 tsp grated orange zest, to garnish
- Place the egg yolks and icing sugar into a large bowl and whisk with an electric hand whisk until pale and frothy.
- Add the softly whipped cream and mascarpone and stir well. In a separate bowl, whisk the egg whites until stiff peaks form when the whisk is removed. Fold into the cream mixture.
- Place the apricot juice, lemon zest and juice and white wine into a small pan and simmer for six minutes, or until reduced to a syrup. Leave to cool slightly.
- Dip the sponge fingers into the apricot syrup, then place into the base of a chefs' ring on a serving plate.
- Spoon the chopped apricots on top of the sponge fingers. Top with the cream mixture.
- To serve, remove the chefs' ring. Decorate the top of the tiramisu with grated white chocolate and orange zest.