Amazon Associates PartnerTrusted
As an Amazon Associate, we earn from qualifying purchases made through links on this page. This helps support our site at no extra cost to you. Clicking on ingredient or equipment links will take you to amazon.com where you can purchase these items.
Apricot and Speculoos Tiramisou
A summer-inspired tiramisu: caramelized apricot compote, silky mascarpone mousse, ladyfingers soaked in vanilla-infused espresso and crunchy speculoos. Perfect for ending summer in style.
Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist
Cost Breakdown
Critical Success Points
- • Remove apricot pits
- • Caramelize without burning
- • Whip whites to stiff peaks
- • Fold whites without deflating
- • Dip biscuits just long enough
Safety Warnings
- • Be careful of hot pan splatters during caramelization.
- • Use pasteurized eggs if you are sensitive to salmonella risk.
☕ 100% Free & Ad-Free Forever! Made by ADHD friends who got lost in recipe videos
We built this because we kept forgetting recipe steps. Help us keep it ad-free & support our caffeine addiction!
You Might Also Like
Similar recipes converted from YouTube cooking videos
Three Traditional Italian Pestos: Agliata (Bread & Garlic), Pesto alla Siciliana, and Pesto alla Genovese
This recipe covers three classic Italian pestos: Agliata (a Ligurian bread and garlic sauce), Pesto alla Siciliana (Sicilian tomato and basil pesto), and Pesto alla Genovese (the iconic basil, pine nut, and cheese pesto from Genoa). Each is made by hand in a mortar and pestle for the best flavor and texture, but food processor alternatives are provided. Serve with pasta, as a dip, or on bruschetta.
Homemade Pasta with Pesto
Learn how to make fresh homemade pasta served with a fragrant homemade pesto in under 10 minutes of cooking. The recipe includes making the dough from flour and eggs, preparing a quick pesto with basil, garlic, parmesan, pine nuts and olive oil, then shaping, cooking and plating. Ideal for a quick, economical and tasty meal.
Linguine Pasta with Mushroom Alfredo Sauce and Crispy Chicken
A hearty plate of linguine tossed in a creamy mushroom Alfredo sauce, served with perfectly golden, breaded chicken pieces. Ideal for a family dinner worthy of a restaurant.
Ultra Bubbly Artisan Focaccia
A hands‑off, high‑hydration focaccia that develops massive bubbles and airy crumb after a 48‑72 hour cold ferment. Made with a stand‑mixer, a quick slap‑and‑fold, and baked at blistering 500‑550°F for a crisp, golden crust. Optional toppings and a decadent sandwich version are included.
Lasanha à Bolonhesa (Traditional Italian-Style Lasagna with Béchamel)
A classic, deeply flavorful lasagna bolognese with a rich meat sauce (using both beef and pork), creamy parmesan béchamel, and high-quality durum wheat pasta sheets. This recipe delivers a structured, gratinated lasagna with layers of savory sauce and perfectly cooked pasta.
Classic Tiramisu (Claire Saffitz's Version)
A classic Italian tiramisu with a light, airy zabaglione (sabayon) filling, espresso-soaked ladyfingers, and a finishing touch of grated chocolate. This recipe is adapted from Claire Saffitz's home kitchen and focuses on balanced flavors—rich, creamy, and just a hint of Marsala wine for complexity, without being overly boozy. Perfect for making ahead and serving at gatherings.