Peach Tiramisu

Layers of creamy peach mascarpone filling and delicate ladyfingers soaked in fresh peach syrup. It's also served with the most delicious peach compote!

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Prep Time 1 15

Chill Time 6

Total Time 7 15

Course Dessert

Cuisine American, Italian

Servings 9 Servings

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.

Notes

*Depending on the size of your ladyfingers, you might have to cut them. I suggest cutting them AFTER they’ve been dipped in the syrup since they soften and become easier to cut without breaking.