Last updated on May 26th, 2024.

Peach Tiramisu is a delightful twist on the classic Italian dessert, offering a refreshing and fruity variation perfect for summer. This version combines rich, creamy layers of classic tiramisu with the juicy sweetness of ripe peaches, creating an indulgent and light dessert.

italian fresh peach dessert.

This is another fresh twist on the traditional tiramisu, a sort of a summer version. For more fruity tiramisu recipes check out these Strawberry Tiramisu, Blackberry Tiramisu, Orange Tiramisu, and Limoncello Tiramisu.


To make this delicious peach tiramisu, you will need the following ingredients:

  • Fresh peaches, cubed into 1/4 inch small pieces. If making this off peach season, use drained canned peaches.
  • Lady fingers.
  • Espresso, freshly brewed and chilled. Of course you can also use any type of coffee you enjoy drinking. 
  • Egg yolks. Since this is a no-bake dessert, consider using pasteurized eggs or cooking the yolks and sugar over a double boiler.
  • Sugar.
  • Mascarpone cheese. Cold or room temperature is okay, but please do not replace it with cream cheese.
  • Peach curd. I am using my homemade peach curd, but peach preserves is also an option.
  • Heave cream. Very cold for the filling and some for topping the dessert.

How to Make Peach Tiramisu

Make the Filling

  1. Mix the egg yolks and sugar in a large mixing bowl over a double boiler until the sugar has dissolved and the mixture is pale yellow.
  2. Remove from the heat and mix in the mascarpone cheese.
  3. Whip the heavy cream to medium-stiff peaks in a separate bowl, then fold it into the mascarpone cream.
  4. Fold in the peach curd.
steps for making mascarpone cheese filling.


  1. Dip the ladyfingers into the chilled coffee and layer them in a single layer over you serving dish.
  2. Top the cream with the chopped peaches.
  3. Spread half of the cream over the cookies.
  4. Repeat this with the rest of the cookies, peaches and cream and place it in the refrigerator to set for at least six hours, or preferably overnight.
  5. When ready to serve, whip the second part of the whipping cream with the powdered sugar, then pipe, or spread over the top of the tiramisu. 
  6. Decorate with peach slices.
steps for assembling italian peach dessert.
italian peach tiramisu.


  • For an extra burst of flavor, add a teaspoon of almond extract to the mascarpone mixture and sprinkle with sliced almonds.
  • Don’t over-whip the mascarpone with the egg mixture; it can curdle easily.
  • If you prefer a stronger coffee flavor, dip the ladyfingers in a mixture of espresso and peach liqueur.

Yields and Storage

  • This peach tiramisu recipe yields approximately 8 servings, making it ideal for small gatherings or family desserts. You can use an eight-inch pan, springform pan, or 8 individual dessert cups.
  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • The tiramisu is best enjoyed within the first two days, as the ladyfingers can become overly soggy over time.
dessert in a plate with a fork.

More Peach and Italian Desserts

Peach Muffins, Italian Cream Puffs, Torta Tenerina

Don’t forget to tag @OneSarcasticBaker on Instagram whenever you bake this recipe. I would love to see your creations!

Peach Tiramisu

A summery twist to the classic Italian dessert.

Course Dessert
Cuisine Italian
Keyword peach tiramisu
Prep Time 45 minutes
Servings 8 people
Author Dikla


  • 4 medium Fresh peaches, cubed
  • 24 Ladyfingers
  • 1 Cup Strong coffee, chilled (240ml)
  • 5 Large Egg yolks
  • 3/4 Cup Sugar (150g)
  • 2 Cups Mascarpone cheese (450g)
  • 1/2 Cup Heavy whipping cream (120ml)
  • 1 Cup Peach curd

For topping

  • 1 Cup Heavy whipping cream (240ml)
  • 2 Tablespoons Powdered sugar (20g)
  • 1 Peach Sliced for decorating the top


Make the filling

  1. Whisk the egg yolks and sugar in a large bowl over a double boiler until the sugar has melted and the mixture is pale yellow.

  2. Remove from the heat and mix in the mascarpone cheese.

  3. In a separate bowl, whip the heavy cream until medium-stiff peaks form.

  4. Fold the whipped cream into the mascarpone mixture.

  5. Fold the peach curd or preserves into the cream.


  1. Pour the coffee into a wide bowl, and dip the bottom of each cookie in the coffee. Dip each cookie for 1-2 seconds.

  2. Layer the cookies in an even layer over your serving dish.

  3. Sprinkle half of the peach pieces over the cookies.

  4. Spread half of the mascarpone filling over the peaches.

  5. Repeat with the rest of the cookies, chopped fruit, and cream, then refrigerate for 6-10 hours.


  1. Right before serving, whip the heavy cream and powdered sugar until stiff peaks form.

  2. Top the tiramisu with the whipped cream and decorate with the peach slices.

Recipe Notes

  • Store the dessert in the refrigerator for up to three days.
  • Cooking the egg yolks and sugar over a double boiler is optional, but I like to take an extra step in no-bake recipes that call for raw eggs. Another option is to use pasteurized eggs.
  • Flavoring the coffee with peach schnapps or other liquor is an option, but remember it will contain alcohol.
  • Consider adding almond extract to the filling and top with sliced almonds.
  • This recipe yeilds one 8, or nine inch dish, or 8 personal desert cups.
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