Tiramisu is a classic Italian dessert traditionally made with layers of ladyfingers soaked in coffee/liqueur and sweetened mascarpone cheese. It's a great dish to prepare on warm summer days because no baking is required.
Choosing Your Ingredients for Peach Tiramisu
The best peaches to use for this recipe are freestone peaches. The flesh of freestone varieties separates easily from the pit, making them easy to pit and slice. Choose medium to large peaches that are quite ripe with mostly red skin. If the peaches are hard, let them ripen and soften at room temperature for a couple of days. Freestone peaches are typically at their peak between mid-August and mid-September.
Mascarpone cheese is a thick, soft and creamy cow's milk cheese that is similar to cream cheese. It is available at cheese shops and many supermarkets. The egg whites and whipped cream give the mascarpone cream a lighter texture than a traditional tiramisu.
This recipe is for four individual tiramisus, which makes an elegant presentation. However, you could also make one large tiramisu in a large glass bowl or serving dish. The quantities can easily be doubled.
Peach Tiramisu
Makes 4 individual desserts
- 1 cup mascarpone cheese
- 1 teaspoon vanilla
- 3 Tablespoons + 1 teaspoon sugar
- 2 egg whites
- ¼ teaspoon cream of tartar
- ½ cup chilled whipping cream
- ½ cup amaretto liqueur
- Approximately 10 large ladyfinger biscuits (savoiardi)
- 2 large peaches, pits removed and cut into thin slices
- Mint leaves, for garnish - optional
- 4 martini glasses or other glass dishes suitable for serving the individual desserts
Making the Mascarpone Cream:
- In a large bowl, combine mascarpone cheese, 3 Tablespoons sugar and vanilla. Stir until smooth and set aside.
- In a metal or glass bowl, beat egg whites with cream of tartar until whites are frothy, glossy and form soft peaks. Set aside.
- In another metal or glass bowl, beat whipping cream and 1 teaspoon sugar until it forms stiff peaks (do not overbeat).
- Add egg whites and whipped cream to mascarpone cheese. Carefully fold in until just combined - do not mix vigorously.
Assembling the Desserts:
- Set out the four serving dishes. Spoon a small amount of mascarpone cream into the bottom of each one.
- Pour amaretto liqueur into a shallow bowl. Dip ladyfingers quickly into amaretto, just enough to moisten them (do not sit them in the liqueur or they will go soggy). Break biscuits as necessary to fit into serving dishes and layer over mascarpone cream.
- Top biscuits with peach slices and add another layer of mascarpone cream. Continue layering amaretto-soaked ladyfingers, peaches and cream, finishing with a layer of cream on the top.
- Refrigerate and let rest for at least 2 to 3 hours so biscuits have time to soften and the flavours can develop. Garnish with peach slices and mint leaves (optional).
Trish Coleman - Trish grew up in a small town in New Brunswick, Canada and her family ate fresh home cooked meals every night. Her family grew most of ...
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