Light and Fruity Peach Tiramisu
A fruity twist to the classic no-bake Italian dessert made with creamy peach curd and fresh peaches..
Servings 8 people
Ingredients
- 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
Instructions
Make the filling
- 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.
- Remove from the heat and mix in the mascarpone cheese.
- In a separate bowl, whip the heavy cream until medium-stiff peaks form.
- Fold the whipped cream into the mascarpone mixture.
- Fold the peach curd or preserves into the cream.
Assemble
- Pour the coffee into a wide bowl, and dip the bottom of each cookie in the coffee. Dip each cookie for 1-2 seconds.
- Layer the cookies in an even layer over your serving dish.
- Sprinkle half of the peach pieces over the cookies.
- Spread half of the mascarpone filling over the peaches.
- Repeat with the rest of the cookies, chopped fruit, and cream, then refrigerate for 6-10 hours.
Topping
- Right before serving, whip the heavy cream and powdered sugar until stiff peaks form.
- Top the tiramisu with the whipped cream and decorate with the peach slices.
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.