Peach Tiramisu
This peach tiramisu trades espresso and cocoa for ripe summer peaches, nectar, and mascarpone cream, creating a soft, cold, and lightly floral no-bake dessert with fruit in every spoonful.
Equipment
- 9 by 13 inch glass baking dish - 23 by 33 cm
- Electric hand mixer or stand mixer - For whipping the cream
- Glass mixing bowls - Including one you can chill for the cream
- Offset spatula - For spreading each cream layer flat
- Shallow dish or pie plate - For dipping the ladyfingers
- Fine mesh sieve - For dusting powdered sugar evenly on top
- Microplane or zester - (optional) If you want a little lemon zest in the cream
- Sharp knife and cutting board - For the peaches
- Plastic wrap or fitted lid - For the overnight chill
Ingredients
For the Peach Layer
- 6 medium ripe peaches - about 2 lb / 900 g total, divided
- 2 tablespoons granulated sugar - 25 g
- 1 tablespoon fresh lemon juice - 15 ml
For the Soaking Liquid
- 1 1/2 cups peach nectar - 360 ml
- 2 tablespoons peach schnapps or amaretto - 30 ml, optional
For the Mascarpone Cream
- 16 oz mascarpone cheese - 450 g, softened to room temperature
- 1 1/4 cups cold heavy whipping cream - 300 ml
- 3/4 cup powdered (icing) sugar - 90 g
- 1 teaspoon pure vanilla extract
For Assembly and Topping
- 2 packages savoiardi ladyfingers - 14 oz / 400 g total, about 48 cookies
- 2 tablespoons powdered sugar - 10 g, for dusting
- fresh mint leaves - for garnish, optional
Instructions
- Wash and pat dry all 6 peaches. Dice 4 peaches into 1/2 inch (1 cm) pieces and place in a bowl with 2 tablespoons granulated sugar and 1 tablespoon lemon juice; stir gently and let sit 15 to 20 minutes until syrupy.
- Slice the remaining 2 peaches into thin wedges, cover, and refrigerate for the topping.
- Set a fine-mesh sieve over a measuring cup and drain the macerated peaches, keeping both fruit and liquid. Pour the drained syrup into a shallow dipping dish and add 1 1/2 cups peach nectar and 2 tablespoons peach schnapps or amaretto if using; set drained peaches aside.
- Chill your mixing bowl and beaters in the freezer for 10 minutes. Pour 1 1/4 cups cold heavy whipping cream into the chilled bowl, add 3/4 cup powdered sugar and 1 teaspoon vanilla, and beat on medium-high until stiff peaks form, about 2 to 3 minutes.
- Stir 16 oz softened mascarpone in a large bowl just to loosen. Fold in about a third of the whipped cream, then fold in the rest until smooth and spreadable with no streaks; do not beat with the mixer.
- Dip each ladyfinger into the peach soak for about one second per side, then line the bottom of a 9 by 13 inch dish with a single tight layer of about 24 cookies. Spread half the mascarpone cream evenly over the ladyfingers and scatter half the drained diced peaches over the cream.
- Dip and arrange a second tight layer of about 24 ladyfingers on top of the peaches. Spread the remaining mascarpone cream over this layer and smooth flat, then scatter the remaining diced peaches across the surface and press down very lightly with the flat of the spatula.
- Cover the dish with plastic wrap or a fitted lid and refrigerate for at least 6 hours, preferably overnight, so the ladyfingers fully soften and the cream firms up.
- Just before serving, arrange the reserved peach slices over the top, dust with 2 tablespoons powdered sugar through a fine-mesh sieve, and add fresh mint leaves if you like. Slice with a clean, sharp knife, wiping the blade between cuts.
Notes
- Use ripe but firm peaches; rock-hard fruit has no flavor or juice, while overripe fruit turns to slush in the layers.
- Dip ladyfingers fast: a one-second dip per side is enough, since a long soak leads to collapse.
- Keep the cream cold and fold the mascarpone rather than beating it to prevent graininess.
- Drain the macerated peaches well, as excess syrup is the main cause of a watery bottom layer.
- Chill the serving dish for 10 minutes before starting to keep the first cream layer firm while you work.
- Do not skip the overnight rest; 12 hours gives cleaner cuts and fully softened ladyfingers.
- Wipe the knife between slices so cream does not drag the layers.
- Add the top peaches and powdered sugar just before serving, since sliced fruit weeps overnight.
- Store covered in the refrigerator for up to 3 days; best on days one and two.
- Freeze for up to 1 month without the fresh topping, then thaw in the refrigerator overnight.
Nutrition
Serving: 1ServingCalories: 345kcalCarbohydrates: 31gProtein: 5gFat: 23gSaturated Fat: 14gCholesterol: 70mgSodium: 60mgFiber: 1.5gSugar: 22g
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