Peach Tiramisu

iamwinfred

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.

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Prep Time 40

Cook Time 0

Total Time 40

Course Dessert

Cuisine Italian

Servings

Calories 310 kcal

Equipment

9x13 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

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

Instructions

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.

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.

Nutrition

Serving: 1servingCalories: 310kcalCarbohydrates: 29gProtein: 4gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 75mgPotassium: 220mgFiber: 2gSugar: 19gVitamin A: 10IUVitamin C: 8mgCalcium: 6mgIron: 2mg

Keyword make ahead dessert, mascarpone dessert, No Bake Dessert, peach tiramisu, summer dessert