Peach Tiramisu
This no-bake peach tiramisu recipe swaps the traditional coffee soak for a light peach syrup and layers fresh, juicy peaches alongside a rich, mousse-like mascarpone cream for a stunning summer dessert that tastes even better the next day.
Equipment
- 9x13 inch glass or ceramic baking dish - or individual dessert glasses/cups
- Stand mixer - or hand electric mixer
- Large mixing bowls - at least 2
- Fine-mesh sieve - or sifter for dusting
- Rubber spatula
- Sharp knife
- Cutting board
- Shallow bowl - for dipping ladyfingers
- Plastic wrap - or beeswax food wrap for chilling
- Offset spatula - for spreading cream layers evenly
- Kitchen torch - optional, for brûléed peach topping
Ingredients
- 3 large ripe peaches - about 1.5 lbs or 680g, peeled and sliced, or 2 cups or 340g frozen peach slices, thawed and drained
- 1 cup peach nectar - 240ml
- 2 tablespoons granulated sugar - 25g, for the peach soak
- 1 tablespoon lemon juice - 15ml
- 16 oz mascarpone cheese - 450g, at room temperature
- 1 cup heavy whipping cream - 240ml, cold
- 0.5 cup powdered sugar - 60g, sifted
- 1 teaspoon pure vanilla extract - 5ml
- 0.5 teaspoon almond extract - 2.5ml, optional but highly recommended
- 24 ladyfinger cookies - Savoiardi, 24-28 cookies
For the Peach Soak
- 1 cup peach nectar - 240ml
- 2 tablespoons granulated sugar - 25g
- 1 tablespoon lemon juice - 15ml
- 0.25 teaspoon vanilla bean paste - 1.25ml
For the Brûléed Peach Topping (Optional)
- 0.25 cup turbinado sugar - 50g, or raw sugar
For Garnish (Optional)
- 2 tablespoons freeze-dried peach powder - 16g, or powdered sugar for dusting
- fresh mint leaves - for garnish
Instructions
- Combine peach nectar, sugar, lemon juice, and vanilla bean paste in a small saucepan over medium heat. Stir until sugar dissolves, about 2-3 minutes. Remove from heat and cool completely to room temperature, at least 15-20 minutes.
- If using fresh peaches, peel by scoring an X on the bottom, boiling for 30 seconds, then transferring to an ice bath. Slice into 1/4-inch (6mm) uniform slices. If using frozen, thaw and pat very dry with paper towels.
- Beat mascarpone on medium speed until smooth, about 1-2 minutes. Add powdered sugar, vanilla, and almond extract, mixing until combined. In a separate bowl, whip heavy cream to firm peaks, about 3-4 minutes. Gently fold whipped cream into mascarpone in three additions.
- Quickly dip each ladyfinger into the cooled peach soak for 2-3 seconds per side. Do not oversoak. Dip immediately before layering.
- Arrange a single layer of soaked ladyfingers in the bottom of a 9x13 inch baking dish. Spread half of the mascarpone cream evenly over the ladyfingers. Layer half of the prepared peach slices over the cream.
- Dip the remaining ladyfingers and arrange them in a second layer over the peach slices. Spread the remaining mascarpone cream over the ladyfingers, smoothing to the edges. Press the reserved peach slices into the top cream in an attractive pattern.
- Cover tightly with plastic wrap and refrigerate for a minimum of 4 hours, but overnight (8-12 hours) is strongly recommended for best results.
- Just before serving, dust generously with freeze-dried peach powder or powdered sugar. For a brûléed topping, sprinkle peach slices with turbinado sugar and caramelize with a kitchen torch. Slice and serve chilled.
Notes
- Use ripe, fragrant peaches for the best flavor. Slightly overripe peaches work great because their natural sugars are at their peak.
- Cool the peach soak completely before using. A warm soak will make ladyfingers too soft and cause them to fall apart.
- Dip ladyfingers for only 2-3 seconds per side. They should be moistened throughout but still feel slightly firm.
- Always bring mascarpone to room temperature before beating to avoid lumps in the cream.
- Gently fold the whipped cream into the mascarpone to keep the filling light and airy. Overmixing will deflate it.
- Chill overnight for the best texture and flavor. The ladyfingers soften fully and the cream sets into sliceable layers.
- If using frozen peaches, pat them very dry with paper towels to prevent excess moisture from making the tiramisu watery.
- For individual servings, assemble in clear glasses or mason jars for a beautiful presentation with no slicing required.
- Store covered in the refrigerator for up to 3 days. The ladyfingers will continue to soften slightly over time.
- To freeze, wrap the assembled tiramisu tightly before adding the peach topping and freeze for up to 1 month. Thaw overnight in the refrigerator before serving.