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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- Whip the Cream: Using a stand mixer with a whisk attachment, whip the heavy cream until stiff peaks form. Transfer to a separate bowl.
- 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.
- 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.
- 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.
- Assemble the First Layer: Spread half of the mascarpone filling over the soaked ladyfingers evenly.
- Add Second Layer: Place another layer of peach syrup-soaked ladyfingers on top of the filling.
- 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.
- Chill: Cover the dish and refrigerate for at least 6 hours, preferably overnight, to allow flavors to meld and dessert to set.
- 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
