Layers of creamy peach mascarpone filling and delicate ladyfingers soaked in fresh peach syrup. It’s also served with the most delicious peach compote!
Well guys, I’m back with yet ANOTHER tiramisu recipe. This time, I decided to incorporate one of my favorite summer fruits into this luxurious Italian classic.
Ladies and gents, FEAST your eyes upon this delectably elegant PEACH TIRAMISU…
This peachy keen dessert features exquisitely fluffy layers of peach mascarpone filling and delicate ladyfingers soaked in homemade peach syrup. With a divinely delicious peach compote served on the side, you’ll feel like you’re on cloud 99 with each and every peachy bite.
Why you’ll LOVE this Peach Tiramisu
TRIPLE the peachiness – This tiramisu is loaded with the sweetness of fresh peaches. Not only does it contain fluffy peach mascarpone filling as well as peach syrup-soaked ladyfingers, but it’s also accompanied by the most sumptuous and tender peach compote.
It’s No-Bake – During these hot summer months, the last thing you feel like doing is turning the oven on. In fact, the reason why you’re seeing this dessert in the first place is because of a recent heat wave we had. With no AC and triple digit temperatures, it was definitely a no-bake type of occasion!
It’s incredibly light – When you’re smack dab in the middle of the dog days of summer, rich and heavy foods don’t sound very appealing. This Peach Tiramisu is so light and airy, it’s like biting into a cloud. Not to mention, the fresh sweetness of the peaches makes it extra refreshing.
Keys to making the BEST peach syrup:
Use fresh peaches – There’s just no beating the flavor of fresh peaches. They’re sweeter, juicier, and hold up much better than frozen peaches. For this recipe, you’ll need about 5 medium peaches, or about 1.5 pounds after they’ve been pitted. If you buy your peaches from the grocery store like I did, odds are they’ll be pretty firm and not ripe enough. To ripen them up, place the peaches in a paper bag, stem side down, for 1-2 days. You want them to be firm with a slight give.
Leave the skins on – The skins act as a natural dye for the peach syrup, giving it a gorgeous light ruby hue. This also means you don’t have to go through the trouble of peeling those pesky skins off the peaches. It’s a win-win!
Add equal parts sugar and water – A 1:1 ratio of sugar and water ensures the perfect amount of sweetness for the peach syrup. I used granulated (white) sugar, but you could also try brown sugar for a little maple sweetness. Just note that the syrup will be much darker and different in color.
Simmer for 15 minutes – Allowing the peaches to simmer in the water and sugar for a good amount of time infuses the syrup with ample peach flavor, while also sweetening the peaches. Moreover, it creates a much thicker syrup since it’s had a lot of time to reduce.
Add some freshly-squeezed lemon juice – At the very end, 1 Tablespoon of freshly-squeezed lemon juice is added to the syrup. This not only helps to brighten up the flavor, but it also adds the tartness that peaches tend to lack.
Don’t smash those peaches!
Although the peaches are used to make the delectable syrup, they make the most delectable compote for the tiramisu. So when it comes time to strain the peaches from the syrup, pour them into a fine mesh sieve set over a large glass measuring cup or a bowl. Using a spoon, gently stir the peaches around as the syrup falls through the sieve. Try not to smash them since you want the peach slices to still be intact.
Where can I find ladyfingers?
Most of the time, you’ll find ladyfingers in the cookie aisle of the grocery store. They’re also known as Savoiardi, which is Italian for ladyfingers. If you can’t find them in the cookie aisle, they might be in the bakery section. International stores like World Market almost always carry them.
This dessert might not be a Covergirl, but it’s definitely “Easy, peachy, beautiful, Tiramisu.”
Ok, I’ll go now…
Peach Tiramisu
Ingredients
Peach Syrup:
- 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 cup heavy cream
- 16 ounces mascarpone cheese
- ¾ cup granulated sugar
- ⅔ cup peach syrup (from recipe above)
- 1 teaspoon vanilla
- 1 teaspoon almond extract
For Assembly:
- 1 (7 oz) package Savoiardi ladyfingers (about 24)
Instructions
Make the Peach Syrup:
- Place the peaches, water, and sugar in a medium saucepan over medium-high heat. Bring to a boil, then reduce heat to medium-low to simmer for 15 minutes, or until reduced.
- Remove pan from heat and allow to sit for 15 minutes. Pour peaches into a fine-mesh strainer set over a glass measuring cup. Using a spoon, gently stir the peaches around, trying not to smash them, but pushing as much juice through the sieve as possible.
- Pour syrup into a shallow bowl (for quicker cooling and easier dipping) and transfer peaches to another bowl. Chill both in the refrigerator to cool completely.
Make the Filling:
- In a stand mixer fitted with the whisk attachment, whip the heavy cream until stiff peaks form. Transfer whipped cream to a separate bowl, return bowl to the mixer, and replace whisk attachment with paddle attachment.
- To the mixer, add the mascarpone cheese, sugar, 2/3 cup of the peach syrup, vanilla, and almond extract. Beat on high until combined. Add about a cup of the whipped cream and continue beating until incorporated. Gently fold in the rest of the whipped cream.
Assemble Tiramisu:
- One at a time, dip the ladyfingers into the peach syrup until soaked but not soggy; arrange in an even layer along the bottom of an 8-inch square dish. (Line the ladyfingers up in two straight rows of six.*) Spread half of the the mascarpone filling on top of the ladyfingers. Place another layer of peach syrup-soaked ladyfingers on top of the filling.
- Spread half of the remaining filling on top of the ladyfingers. Transfer remaining filling to a pastry bag fitted with a large round tip (or a gallon ziplock bag with the corner cut off), and pipe the filling evenly over the tiramisu. Cover and refrigerate for at least 6 hours, preferably overnight.
- To serve, slice a piece of the tiramisu and either top it with the peach compote or serve it on the side. Drizzle leftover peach syrup on top, if desired.