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Peach Tiramisu Recipe

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4 from 73 reviews

This Peach Tiramisu is a refreshing twist on the classic Italian dessert, combining layers of peach syrup-soaked ladyfingers with a luscious mascarpone and whipped cream filling. The recipe features homemade peach syrup made from fresh peaches simmered to a sweet reduction, delivering a naturally fruity flavor that perfectly complements the creamy filling. Ideal for warm-weather gatherings or a light, elegant dessert.

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 extract
  • 1 teaspoon almond extract

For Assembly:

  • 1 (7 oz) package Savoiardi ladyfingers (about 24)

Instructions

  1. 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 the mixture has reduced.
  2. Strain and Chill: Remove from heat and let sit for 15 minutes. Pour the peaches into a fine-mesh strainer over a measuring cup, gently stirring to extract as much juice as possible without crushing the fruit. Pour the syrup into a shallow bowl and transfer the peaches to another bowl. Refrigerate both to cool completely.
  3. Prepare the Mascarpone Filling: Using a stand mixer with the whisk attachment, whip the heavy cream until stiff peaks form. Transfer the whipped cream to a separate bowl. Replace the whisk with the paddle attachment on the mixer.
  4. Combine Filling Ingredients: Add mascarpone cheese, sugar, 2/3 cup of peach syrup, vanilla extract, and almond extract to the mixer bowl. Beat on high until smooth and combined. Fold in about a cup of the whipped cream, then gently fold in the remaining whipped cream until incorporated.
  5. Assemble the Tiramisu: Quickly dip each ladyfinger into the peach syrup until soaked but not soggy. Arrange 12 soaked ladyfingers in two straight rows of six in an 8-inch square dish.
  6. Layer Filling: Spread half of the mascarpone filling evenly over the ladyfingers. Repeat by adding another layer of peach syrup-soaked ladyfingers, then spread half of the remaining mascarpone filling on top.
  7. Pipe Final Layer: Transfer the remaining filling to a pastry bag fitted with a large round tip or a ziplock bag with the corner cut off. Pipe the filling evenly over the top layer of ladyfingers. Cover the dish and refrigerate for at least 6 hours, preferably overnight.
  8. Serve: Slice the tiramisu and serve with the reserved peach compote on the side or on top. Drizzle additional peach syrup over each serving if desired.

Notes

  • Ensure ladyfingers are quickly dipped in peach syrup to avoid sogginess but allow them to absorb enough flavor.
  • For best results, refrigerate the tiramisu overnight to develop flavors and allow it to set properly.
  • If peach syrup is not thick enough after simmering, continue to reduce it until it coats the back of a spoon.
  • Use fresh ripe peaches for the best natural sweetness and flavor in the syrup.
  • Serve chilled for a refreshing dessert, especially ideal in warm weather.

Find it online: https://flavorspath.com/peach-tiramisu-recipe/