This Peach Tiramisu recipe takes the classic no-bake Italian dessert and gives it a fruity summer makeover.
Instead of espresso, the ladyfingers get soaked in a sweet peach syrup, then layered with a silky mascarpone cream and juicy diced peaches.
It sets up in the fridge overnight, so it is one of those desserts you can prep the night before and forget about until it is time to serve.
No oven, no fuss, just layers of creamy, peachy goodness.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 40 minutes |
| Chill Time | 6 hours |
| Total Time | 6 hours 40 minutes |
| Servings | 12 servings |
| Difficulty Level | Easy |
If you love layered, chilled desserts like this one, my peach trifle is another good one to bookmark for the same lazy summer baking mood.
Why You’ll Love This Peach Tiramisu Recipe
This dessert takes everything people love about classic tiramisu and lightens it up with fresh fruit.
It is also genuinely simple to put together, even if the finished look seems fancy.
A big batch feeds a crowd, and it actually tastes better the longer it sits in the fridge.
That makes it one of the easiest make-ahead desserts for potlucks, birthdays, or a Sunday dinner with family.
- No oven required, just a mixing bowl and a fridge
- Make-ahead friendly, in fact it tastes best the next day
- A lighter, fruitier spin on a classic Italian dessert
- Feeds a crowd from one dish
- Naturally pretty layers that look impressive with almost no decorating skill
For another mascarpone-based dessert with a similarly elegant presentation, take a look at my fresh fruit tart with mascarpone cream.
Ingredients
Most of these ingredients are things you can find at any grocery store, aside from the mascarpone and ladyfingers, which are usually tucked into the specialty cheese or international aisle.
- Mascarpone cheese (16 oz, softened) Mascarpone Cheese
- Heavy whipping cream (1 cup, cold)
- Powdered sugar (3/4 cup)
- Vanilla extract (1 teaspoon)
- Almond extract (1/4 teaspoon, optional)
- Ripe peaches (6 medium, peeled and diced)
- Fresh lemon juice (1 tablespoon)
- Granulated sugar (2 tablespoons, for the peaches)
- Peach nectar (1 1/2 cups) Peach Nectar
- Amaretto liqueur or peach schnapps (2 tablespoons, optional) Amaretto Liqueur
- Italian ladyfingers, savoiardi (24 to 30 pieces) Savoiardi Ladyfingers
- Sliced almonds (for garnish)
- Unsweetened cocoa powder or ground cinnamon (for dusting)
- Fresh mint leaves (for garnish, optional)
Read Also: Italian Peach Crostata Recipe
Kitchen Equipment Needed
You do not need anything fancy for this one. A good trifle dish makes the layers look their best, but a regular baking dish works just as well.
- 9×13 inch baking dish or glass trifle bowl Trifle Bowl
- Hand mixer or stand mixer Hand Mixer
- Large mixing bowls
- Rubber spatula
- Shallow dish, for soaking the ladyfingers
- Fine mesh sieve, for dusting cocoa or cinnamon on top
You might also enjoy: Cannoli Poke Cake Recipe
Recommended Products for This Recipe
These are a few products I personally reach for whenever I make a layered mascarpone dessert like this one.
They are not required, but they genuinely make the process smoother and the results a little more impressive.
1. Authentic Italian Mascarpone Cheese
A good quality mascarpone makes a noticeable difference here since it is the backbone of the whole cream layer.
Look for one that is thick and only lightly tangy so the peach flavor stays front and center.
2. Glass Trifle Bowl with Pedestal
A clear pedestal trifle bowl shows off every peach and cream layer, which makes this dessert look far more impressive than the effort it actually takes.
It is also handy for other layered desserts throughout the year.
3. Imported Savoiardi Ladyfingers
Not all ladyfingers are created equal. Sturdier Italian imported savoiardi hold their shape after soaking far better than the softer supermarket versions, so your layers stay distinct instead of turning to mush.
4. Handheld Electric Mixer
Whipping the heavy cream and blending the mascarpone by hand is possible, but a hand mixer cuts the time down to under two minutes and gives you a more stable, fluffier cream.
It is one of those small kitchen tools that earns its spot in the drawer.
Read Also: No Bake Cheesecake Recipe
Step-by-Step Instructions: How to Make Peach Tiramisu
1. Prepare the Peaches
- Peel and dice the 6 ripe peaches into small, bite-sized pieces.
- Place the diced peaches in a medium bowl and toss with the fresh lemon juice and the 2 tablespoons of granulated sugar.
- Let the peaches sit at room temperature for about 15 minutes so they release some of their juice, then give them a stir. This juice will add extra flavor to the layers.
2. Make the Peach Soaking Liquid
- Pour the peach nectar into a shallow dish wide enough to dip the ladyfingers.
- If using it, stir in the amaretto liqueur or peach schnapps until combined.
- Set the dish next to your baking dish so it is ready for assembly.
3. Whip the Mascarpone Cream
- In a large bowl, beat the cold heavy whipping cream with a hand mixer on medium high speed until stiff peaks form, about 2 to 3 minutes. Set aside.
- In a separate large bowl, beat the softened mascarpone cheese with the powdered sugar, vanilla extract, and almond extract, if using, until smooth and creamy.
- Gently fold the whipped cream into the mascarpone mixture using a rubber spatula, folding just until no white streaks remain. Do not overmix, or the cream will lose its light, airy texture.
4. Assemble the First Layer
- Quickly dip each ladyfinger into the peach soaking liquid for 1 to 2 seconds per side. They should be moistened, not soggy.
- Arrange a single layer of soaked ladyfingers along the bottom of your 9×13 inch dish or trifle bowl, breaking pieces as needed to fill any gaps.
5. Add the Peach and Cream Layers
- Spoon half of the diced peaches, along with any accumulated juice, evenly over the ladyfingers.
- Spread half of the mascarpone cream mixture over the peaches in an even layer, smoothing the top with the back of a spoon or an offset spatula.
6. Repeat the Layers
- Dip the remaining ladyfingers in the peach soaking liquid and arrange a second layer over the mascarpone cream.
- Top with the remaining diced peaches, then spread the rest of the mascarpone cream evenly over the top, covering the peaches completely.
7. Chill the Tiramisu
- Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, though overnight is best.
- This resting time allows the ladyfingers to soften properly and lets all the peach and mascarpone flavors meld together.
8. Garnish and Serve
- Just before serving, dust the top lightly with unsweetened cocoa powder or ground cinnamon using a fine mesh sieve.
- Garnish with fresh peach slices, sliced almonds, and mint leaves, if desired.
- Slice into squares or scoop with a large spoon, and serve chilled.
Tips for The Best Peach Tiramisu
A few small details make a big difference between an average peach tiramisu and a really great one. Most of it comes down to timing and ingredient temperature.
- Use ripe, fragrant peaches. Underripe peaches will taste bland and won’t release enough juice.
- Keep the mascarpone at room temperature before mixing so it blends smoothly without lumps.
- Dip the ladyfingers quickly. A second or two per side is enough, any longer and they turn mushy.
- Do not skip the chill time. The dessert needs those hours in the fridge to fully set and taste its best.
- Fold the whipped cream in gently to keep the mascarpone mixture light and airy.
Another favorite: Berry Trifle Recipe
Serving Suggestions
This dessert is rich enough to stand completely on its own, but a few pairings make it feel like part of a full spread.
It also works nicely as the centerpiece of a summer dessert table.
- A small scoop of vanilla bean ice cream on the side
- Iced coffee or a cold brew, for a nod to classic tiramisu’s coffee flavor
- A simple fruit salad to keep the whole plate feeling fresh
- Sparkling wine or a peach bellini for a summer brunch or celebration
If you’re planning a bigger dessert spread, my blueberry swirl cheesecake pairs beautifully alongside it for guests who want options.
Variations of Peach Tiramisu
Once you have the base technique down, this recipe is easy to adjust to what you have on hand or what flavors you are craving.
- Individual cups: Layer everything into small glasses or mason jars for single-serving portions.
- Coffee-peach hybrid: Soak half the ladyfingers in espresso and half in the peach syrup for a two-flavor version.
- Canned peaches: Use well-drained canned peaches in syrup when fresh ones are out of season, and use the reserved syrup for soaking.
- Amaretti crunch: Crumble amaretti cookies between the layers for extra texture and a subtle almond flavor.
- Cream cheese swap: Replace half the mascarpone with softened cream cheese for a slightly tangier, lighter filling.
This same layering method works wonderfully in my peach crumble too, just swap the technique for a baked version if you want something warm instead of chilled.
Storage and Reheating
Since this is a chilled, no-bake dessert, there is no reheating involved. Storage is simple as long as it stays covered and cold.
- Refrigerator: Store covered tightly with plastic wrap for up to 3 days.
- Freezing: Not recommended, as the texture of the peaches and cream changes significantly once thawed.
- Best enjoyed: Within the first 2 days, since the ladyfingers can become overly soft the longer it sits.
- Make-ahead tip: Assemble it the night before serving for the best texture and flavor.
You might also enjoy: Peach Cobbler Recipe
Nutritional Facts
| Nutrition Per Serving (approximate) | |
|---|---|
| Calories | 310 |
| Total Fat | 19g |
| Saturated Fat | 11g |
| Carbohydrates | 29g |
| Sugar | 19g |
| Protein | 4g |
These values are estimates and will vary based on the specific brands and quantities used.
This recipe pairs its indulgence with real fruit, similar in spirit to my peach crisp, which also leans on fresh peaches for natural sweetness.
Health Benefits of Key Ingredients
While this is very much a dessert, a few of the ingredients still bring some genuine nutritional upside. Peaches especially do a lot of heavy lifting here.
- Peaches: A good source of vitamin C and fiber, and naturally sweet without added sugar.
- Mascarpone and cream: Provide calcium, though best enjoyed in moderation due to saturated fat content.
- Almonds: Offer healthy fats, vitamin E, and a bit of extra crunch and protein.
- Lemon juice: Adds vitamin C and helps balance the sweetness of the peaches.
For another dessert that leans on fruit for flavor and a bit of nutrition, my peach galette is a good one to try next.
FAQs About Peach Tiramisu
1. Can I use canned peaches instead of fresh?
Yes, canned peaches work well, especially when fresh peaches are out of season.
Just be sure to drain them well and use some of the reserved syrup in place of the peach nectar for soaking the ladyfingers.
2. Can I make this ahead of time?
Absolutely, this is actually a great make-ahead dessert. Assembling it the night before serving gives the layers time to set and lets the flavors meld together beautifully.
3. Is there alcohol in this recipe?
The amaretto liqueur or peach schnapps is completely optional. You can leave it out and use only peach nectar for a family-friendly, alcohol-free version.
4. Why is my mascarpone cream lumpy?
This usually happens when the mascarpone is too cold when you start mixing.
Let it sit at room temperature for about 20 minutes before beating it with the sugar and vanilla.
5. Can I use a different cookie instead of ladyfingers?
Yes, sponge cake or pound cake cut into strips can be substituted, though the texture will be a bit denser.
Just keep in mind that softer cakes absorb the peach syrup more quickly, so dip them for an even shorter time.
Peach Tiramisu
Ingredients
- 16 oz mascarpone cheese softened
- 1 cup heavy whipping cream cold
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract optional
- 6 ripe peaches medium, peeled and diced
- 1 tablespoon fresh lemon juice
- 2 tablespoons granulated sugar for the peaches
- 1 1/2 cups peach nectar
- 2 tablespoons amaretto liqueur or peach schnapps optional
- 24-30 Italian ladyfingers, savoiardi
- sliced almonds for garnish
- unsweetened cocoa powder or ground cinnamon for dusting
- fresh mint leaves for garnish, optional
Equipment
- 9×13 inch baking dish or glass trifle bowl A clear dish shows off the layers
- Hand mixer or stand mixer
- Large mixing bowls
- Rubber spatula
- Shallow dish For soaking the ladyfingers
- Fine-mesh sieve For dusting cocoa or cinnamon on top
Method
- Peel and dice peaches, then toss with lemon juice and sugar. Let sit for 15 minutes to release juice.
- Pour peach nectar into a shallow dish and stir in amaretto or schnapps if using.
- Whip cold heavy cream until stiff peaks form. In a separate bowl, beat mascarpone with powdered sugar, vanilla, and almond extract until smooth. Gently fold whipped cream into mascarpone mixture.
- Quickly dip each ladyfinger into the peach liquid for 1-2 seconds per side and arrange a single layer in your dish.
- Spoon half of the diced peaches and juice over the ladyfingers, then spread half of the mascarpone cream over the peaches.
- Dip remaining ladyfingers and arrange a second layer, then top with remaining peaches and mascarpone cream, smoothing the top.
- Cover and refrigerate for at least 6 hours, preferably overnight, to allow flavors to meld.
- Dust with cocoa powder or cinnamon, garnish with almonds, mint, and fresh peach slices, then serve chilled.
Nutrition
Notes
- Use ripe, fragrant peaches for the best flavor and juice release.
- Keep mascarpone at room temperature before mixing to avoid lumps.
- Dip ladyfingers quickly – 1-2 seconds per side is enough to moisten without making them mushy.
- Do not skip the chill time – the dessert needs at least 6 hours to fully set and develop flavor.
- Fold the whipped cream into the mascarpone gently to keep the mixture light and airy.
- For alcohol-free version, omit the amaretto or schnapps and use only peach nectar.
- Canned peaches work well when fresh are out of season – drain well and use reserved syrup for soaking.
- Store covered in the refrigerator for up to 3 days – freezing is not recommended as texture changes.
- This dessert is best enjoyed within the first 2 days for optimal ladyfinger texture.
- For individual servings, layer everything into small glasses or mason jars.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Peach Tiramisu is one of those desserts that looks like it took hours of effort, when really it’s mostly just chilling in your fridge doing the work for you.
It’s the kind of make-ahead treat that makes summer gatherings a little easier and a lot more delicious.
Give it a try this peach season, and let me know in the comments how your layers turned out. I would also love to see a photo if you make it.
Recommended:
- No Bake Peach Tart Recipe
- No Bake Strawberry Cheesecake Cups
- No Bake Mini Cheesecakes
- Peach Bread Pudding Recipe
- Peach Upside Down Cake Recipe
