Peach Tiramisu (Print View)

Refreshing Italian dessert combining sweet peaches with creamy mascarpone and delicate ladyfingers

# What You'll Need:

→ Peaches

01 - 4 large ripe peaches, peeled, pitted, and sliced into 1/4-inch thick pieces
02 - 2 tablespoons freshly squeezed lemon juice
03 - 2 tablespoons granulated white sugar

→ Mascarpone Cream

04 - 1 cup cold heavy whipping cream
05 - 8 ounces mascarpone cheese, softened to room temperature
06 - 1/3 cup granulated white sugar
07 - 1 teaspoon pure vanilla extract

→ Assembly Components

08 - 24 ladyfinger biscuits (savoiardi)
09 - 1/2 cup peach juice or nectar
10 - 2 tablespoons peach schnapps, optional
11 - Fresh mint sprigs for garnish

# Method:

01 - Combine sliced peaches with lemon juice and sugar in a large bowl. Toss gently to coat evenly. Let stand at room temperature for 10 minutes, allowing fruit to macerate and release natural juices.
02 - In a chilled mixing bowl, beat cold heavy cream using a hand mixer or stand mixer on medium-high speed until soft peaks form. Be careful not to overbeat.
03 - In a separate large bowl, combine softened mascarpone cheese, sugar, and vanilla extract. Beat with mixer on medium speed until completely smooth and creamy, approximately 2 minutes.
04 - Add one-third of the whipped cream to the mascarpone mixture and fold in gently using a rubber spatula. Repeat with remaining whipped cream in two additions, folding until just combined and no streaks remain.
05 - Whisk together peach juice and peach schnapps (if using) in a shallow dish wide enough to accommodate ladyfingers.
06 - Working quickly, dip each ladyfinger into the peach juice mixture for 1-2 seconds per side. Ladyfingers should be moistened but still firm—do not oversaturate.
07 - Arrange 12 soaked ladyfingers in a single tight layer at the bottom of a 9x7 inch serving dish. Spread half of mascarpone cream evenly over ladyfingers using an offset spatula. Layer half of macerated peach slices over cream.
08 - Repeat with remaining soaked ladyfingers, spreading with remaining mascarpone cream and topping with remaining peach slices. Smooth top surface with spatula.
09 - Cover dish tightly with plastic wrap and refrigerate for minimum 4 hours, preferably overnight. This allows flavors to meld and texture to set properly.
10 - Remove from refrigerator 15 minutes before serving. Garnish with fresh mint leaves. Serve chilled, scooping portions with a large spoon to maintain layered structure.

# Insider Tips:

01 -
  • The peach juice transforms ladyfingers into tender, fragrant pillows that soak up all that summer sweetness
  • It is make ahead magic, actually tasting better after resting in the fridge, which means zero stress when entertaining
02 -
  • The ladyfingers continue to soften as they chill, so if they seem slightly firm after assembly, trust the process and let the refrigerator do its work
  • Room temperature mascarpone is critical, because cold mascarpone will seize up when mixed and create a curdled, grainy mess
03 -
  • If your ladyfingers seem too dry after dipping, brush them with additional peach juice rather than soaking them longer
  • Swap in nectarines or apricots when peaches are not in season, as they bring similar sweetness and juice

Go Back