Peach Tiramisu Recipe

Introduction

This Peach Tiramisu is a refreshing twist on the classic Italian dessert, combining juicy fresh peaches with creamy mascarpone and delicate ladyfingers. It’s perfect for summer gatherings or anytime you want a light, fruity treat with a touch of elegance.

Ingredients

• 4 cups pitted and sliced fresh peaches (about 1.5 lbs)
• 1 cup water
• 1 cup granulated sugar
• 1 Tablespoon lemon juice
• 1 ½ cups heavy cream
• 16 ounces mascarpone cheese
• ¾ cup granulated sugar
• ⅔ cup peach syrup (from the peach syrup recipe below)
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 (7 oz) package Savoiardi ladyfingers (about 24)

Instructions

1. Step 1: Make the Peach Syrup: Combine the peaches, water, and 1 cup sugar in a medium saucepan over medium-high heat. Bring to a boil, then reduce to medium-low and simmer for 15 minutes until the mixture reduces.
2. Step 2: Remove from heat and let sit for 15 minutes. Strain the peaches through a fine-mesh sieve into a bowl, pressing gently to extract as much juice as possible without mashing the peaches. Pour the syrup into a shallow bowl and chill it in the refrigerator along with the peaches until completely cool.
3. Step 3: Make the Filling: Whip the heavy cream in a stand mixer with the whisk attachment until stiff peaks form. Transfer to a separate bowl, then replace the whisk with the paddle attachment.
4. Step 4: Add mascarpone cheese, ¾ cup sugar, ⅔ cup peach syrup, vanilla, and almond extract to the mixer. Beat on high until smooth. Add about 1 cup of the whipped cream and beat to combine, then gently fold in the remaining whipped cream by hand.
5. Step 5: Assemble the tiramisu: Quickly dip each ladyfinger in the peach syrup until soaked but not soggy, then arrange them in two rows of six to cover the bottom of an 8-inch square dish.
6. Step 6: Spread half of the mascarpone filling evenly over the ladyfingers. Add another layer of peach syrup-soaked ladyfingers on top of the filling, then spread half of the remaining filling over this second layer.
7. Step 7: Transfer the remaining filling to a pastry bag or ziplock bag with the corner cut off, and pipe it evenly over the top layer. Cover and refrigerate for at least 6 hours, preferably overnight, to allow flavors to meld.
8. Step 8: When ready to serve, slice and top with the reserved peach slices or serve them on the side. Drizzle additional peach syrup on top if desired.

Tips & Variations

• Use firm-ripe peaches for the best texture and flavor in both the syrup and topping.
• For an extra peachy punch, gently fold some fresh diced peaches into the mascarpone filling before assembling.
• If you can’t find Savoiardi ladyfingers, sponge cake slices work well as a substitute.
• To make this recipe ahead, prepare entirely and store covered in the refrigerator for up to 2 days.

Storage

Store the tiramisu covered in the refrigerator for up to 2 days. It’s best enjoyed within this timeframe to keep the ladyfingers tender but not soggy. When reheating, serve chilled or at room temperature—this dessert is traditionally not warmed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned peaches instead of fresh?

Fresh peaches provide the best flavor and texture, but if fresh peaches are unavailable, use canned peaches drained well and adjust the sugar in the syrup accordingly since canned peaches are often sweetened.

How long can I make the tiramisu in advance?

For optimal texture and flavor, assemble the tiramisu and refrigerate for at least 6 hours or overnight. It can be made up to 2 days ahead, but after that, the ladyfingers may become overly soft.

Peach Tiramisu Recipe

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★★★★★

4.6 from 75 reviews

• Author: Lana
• Total Time: 7 hours 15 minutes
• Yield: 9 servings 1x

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Description

This Peach Tiramisu is a fresh and fruity twist on the classic Italian dessert, featuring layers of peach syrup-soaked ladyfingers and a luscious mascarpone cream filling infused with peach and almond flavors. The dessert is chilled for hours to meld the flavors and create a creamy, refreshing treat perfect for summer gatherings or special occasions.

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Ingredients

Scale 1x2x3x

Peach Syrup and Compote

• 4 cups pitted and sliced fresh peaches (about 1.5 lbs)
• 1 cup water
• 1 cup granulated sugar
• 1 tablespoon lemon juice

Mascarpone Filling

• 1 ½ cups heavy cream
• 16 ounces mascarpone cheese
• ¾ cup granulated sugar
• ⅔ cup peach syrup (from the peach syrup recipe above)
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract

Assembly

• 1 (7 oz) package Savoiardi ladyfingers (about 24)

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Instructions

1. Make the Peach Syrup: In a medium saucepan over medium-high heat, combine the peaches, water, and sugar. Bring to a boil, then reduce heat to medium-low and simmer for 15 minutes until the mixture reduces slightly.
2. Strain the Peaches: Remove from heat and let sit for 15 minutes. Pour the peaches into a fine-mesh strainer set over a glass measuring cup. Gently stir the peaches to extract as much juice as possible without mashing them. Transfer the syrup into a shallow bowl and place both syrup and peaches in the refrigerator to chill completely.
3. Whip the Cream: Using a stand mixer with a whisk attachment, whip the heavy cream until stiff peaks form. Transfer to a separate bowl.
4. Prepare the Mascarpone Mixture: Return the mixer bowl and replace the whisk with the paddle attachment. Add mascarpone cheese, sugar, 2/3 cup of chilled peach syrup, vanilla, and almond extract. Beat on high until combined.
5. Combine Whipped Cream and Mascarpone: Add about one cup of whipped cream to the mascarpone mixture and beat until incorporated. Fold in the remaining whipped cream gently for a light texture.
6. Soak Ladyfingers: One at a time, dip the ladyfingers into the peach syrup until soaked but not soggy. Arrange them in two straight rows of six along the bottom of an 8-inch square dish.
7. Assemble the First Layer: Spread half of the mascarpone filling over the soaked ladyfingers evenly.
8. Add Second Layer: Place another layer of peach syrup-soaked ladyfingers on top of the filling.
9. Finish Assembly: Spread half of the remaining mascarpone filling on top of the second ladyfinger layer. Transfer the remaining filling to a pastry bag with a large round tip or a ziplock bag with a cut corner, and pipe it evenly over the tiramisu to create a decorative top.
10. Chill: Cover the dish and refrigerate for at least 6 hours, preferably overnight, to allow flavors to meld and dessert to set.
11. Serve: Slice and serve with peach compote or on the side. Optionally drizzle leftover peach syrup over each serving for extra flavor.

Notes

• Use fresh ripe peaches for the best flavor in both syrup and compote.
• Do not oversoak ladyfingers to avoid sogginess; they should be moist but hold their shape.
• The dessert improves with resting time, so overnight chilling is preferred.
• Can be prepared a day in advance to save time on serving day.
• For a lighter version, substitute half the heavy cream with whipped coconut cream (for dairy-free variation, though the mascarpone would remain).

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: Italian

Keywords: Peach tiramisu, fruit tiramisu, Italian dessert, peach dessert, summer dessert, mascarpone tiramisu