Apricot tiramisu

Separate the egg whites from the yolks. Beat the egg yolks with 2 tablespoons of sugar until they are pale and thick and drop from the whisk in ribbons.

Mix in the mascarpone and the zest.

Beat the egg whites until they form stiff peaks. Add a tablespoon of sugar and gently blend in with the first mixture.

Make a syrup with the coffee, apricot liquor (sweet), 1 teaspoon of raspberry honey and the apricot juice.

One by one, soak the biscuits in the syrup and use a layer of them to cover the base of the tray. Add half of the cream to this layer, followed by the diced apricots. Add a second layer of soaked biscuits and cover with the rest of the cream.

Refrigerate for at least 2 hours. Garnish with apricots and sift some cocoa over the top before serving