Description

This elegant Peach Tiramisu replaces traditional coffee with a vibrant homemade peach nectar, layering delicate Savoiardi ladyfingers with a velvety almond-infused mascarpone mousse. It is the perfect no-bake summer dessert, finished with a tender fruit compote that captures the essence of the harvest.

Ingredients

1.5 lbs fresh peaches, pitted and sliced
1/2 cup water
1 cup granulated sugar, divided
1 tablespoon lemon juice
8 oz mascarpone cheese, room temperature
2 cups heavy cream, chilled
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 package Savoiardi ladyfingers

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Instructions

In a medium saucepan, combine sliced peaches, water, and 1/2 cup of sugar over medium-high heat. Bring to a boil, then reduce heat and simmer for 15 minutes until the fruit is soft and the liquid has reduced.
Remove from heat and let rest for 15 minutes. Strain the mixture through a fine-mesh sieve into a bowl, pressing the fruit gently to extract the nectar. Chill both the syrup and the reserved peach slices in the refrigerator until cold.
In a large bowl, whisk the heavy cream until stiff peaks form, then set aside.
In a separate bowl, beat the mascarpone cheese with the remaining 1/2 cup sugar, 2 tablespoons of the chilled peach syrup, vanilla extract, and almond extract until smooth.
Gently fold the whipped cream into the mascarpone mixture in batches until fully incorporated and light.
Briefly dip each ladyfinger into the chilled peach syrup for 1-2 seconds per side and arrange them in a single layer at the bottom of an 8-inch dish.
Spread half of the mascarpone cream over the ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining cream.
Cover and refrigerate for at least 6 hours or overnight. Serve chilled, topped with the reserved peach compote.

Notes

To ensure the ladyfingers maintain their structure, always use cold syrup; warm liquid will cause the biscuits to disintegrate too quickly. If your mascarpone has any excess liquid upon opening, drain it thoroughly before mixing to prevent the filling from becoming runny during the setting process.

Prep Time: 30 mins
Cook Time: 15 mins
Category: Dessert
Method: No-Bake
Cuisine: Italian-Mediterranean