Peach Tiramisu (Print version)

Fresh peaches layered with mascarpone cream and ladyfingers for a delightful Italian dessert.

# What you need:

→ Peaches

01 - 4 ripe peaches, peeled, pitted, and sliced
02 - 2 tablespoons lemon juice
03 - 2 tablespoons granulated sugar

→ Mascarpone Cream

04 - 1 cup heavy cream, cold
05 - 8 oz mascarpone cheese, room temperature
06 - 1/3 cup granulated sugar
07 - 1 teaspoon pure vanilla extract

→ Assembly

08 - 24 ladyfinger biscuits (savoiardi)
09 - 1/2 cup peach juice or nectar
10 - 2 tablespoons peach schnapps (optional)
11 - Fresh mint leaves, for garnish

# Directions:

01 - Toss peach slices with lemon juice and sugar in a bowl. Set aside for 10 minutes to macerate and release natural juices.
02 - Using a hand mixer or stand mixer, whip cold heavy cream in a large mixing bowl until soft peaks form.
03 - Combine mascarpone cheese, sugar, and vanilla extract in a separate bowl. Mix until completely smooth and creamy.
04 - Gently fold the whipped cream into the mascarpone mixture using a spatula until fully incorporated and uniform in texture.
05 - Combine peach juice and peach schnapps (if using) in a shallow dish suitable for dipping ladyfingers.
06 - Quickly dip each ladyfinger into the peach juice mixture, ensuring they are moistened but not saturated or soggy.
07 - Arrange half of the soaked ladyfingers in a single layer at the bottom of a 9x7 inch serving dish.
08 - Spread half of the mascarpone cream evenly over the ladyfingers, then top with half of the sliced macerated peaches.
09 - Repeat layers with remaining soaked ladyfingers, followed by the rest of the mascarpone cream and peach slices.
10 - Cover the dish and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and texture to set.
11 - Garnish with fresh mint leaves just before serving. Cut into squares and serve chilled.

# Expert advice:

01 -
  • The combination of fresh peaches and mascarpone creates this impossibly creamy, fruity balance that feels like sunshine on a spoon without being too heavy
  • Its make ahead nature means you can actually enjoy your own dinner party instead of frantically whisking things while guests arrive
02 -
  • I accidentally over-soaked my ladyfingers once and ended up with peach tiramisu soup, which actually still tasted amazing but definitely lacked the elegant layered structure we are going for
  • The masacarpone mixture might look slightly looser than traditional tiramisu cream at first, but it will firm up beautifully during those crucial chilling hours
03 -
  • After years of making this I have learned that gently tapping the dish on the counter after each layer helps settle everything and removes any air pockets
  • If your peaches are not quite ripe enough, macerate them for longer than 10 minutes because they really need that time to soften and release their juices

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