Peach Tiramisu
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All your summer sweet dreams will come true with this creamy, luscious and custardy Peach Tiramisu! It’s made like a classic Italian tiramisu with just eggs, mascarpone cheese, sugar and without heavy cream. The twist relies on adding the sweetness of peaches by using a homemade peach syrup for soaking the ladyfingers and a homemade peach jam that’s layered with the cookies and the mascarpone cream! As it happened to me, you’ll be blown away after the first bite!
I’m so excited about this fun and unique take of a tiramisu! Here I wanted to combine the sweet, floral notes of the peaches with the creamy richness of the tiramisu’s mascarpone cream to create a truly delightful summer dessert that’s decadent but still feels light, refreshing, and simply irresistible. It’s all about summer peach girl vibes in dessert form!
This is not the first time I have made a twist on this classic beloved dessert. I have made a Classic Tiramisu with a Brownie Crust, a Raspberry Tiramisu and a Tres Leches Tiramisu. It’s such a simple dessert with simple ingredients that it can serve as a canvas to your imagination. The irony is that I have never shared a basic classic tiramisu recipe. I think I’m putting it in cue right now!
I always get so relax when putting together a tiramisu and this Peach version was no exception! I always mesmerize at how such a classic and somewhat fancy Italian dessert can be so easily created layer after layer. It’s something made with love and extra TLC! And because I know you I know you are going to love the process as much as the final taste, so get ready to love this very, very much!
You can achieve that level of bliss by making the peach jam and peach syrup in advance, because they should be chilled before using or your tiramisu will be a total mess. But these two are also really simple to make and you can cook both at the same time in less than an hour, mostly passive time. I made it more relaxing by adding a splash of St-Germain to the peach syrup right before soaking the cookies! You may use other floral liquor or leave it out completely.
I can feel you can’t wait to dig in, but first read on my notes before jumping all in into this recipe.
How to make Peach Tiramisu
The first thing is to make the peach jam and peach syrup beforehand. These need to be very chilled before assembling the tiramisu so the cookies the won’t crumble. They can be made a few days in advance. If using any liquor for the syrup, add it right before soaking the cookies.
Cut peaches in thick wedges for both the jam and syrup. And don’t discard the pits or any other fruit pieces that fall off. You can use them in the peach syrup, they will be discarded when you strain it.
I used store high quality store bought ladyfingers. High quality cookies won’t crumble easily, helping with the structure of the tiramisu.
When whipping up the egg whites, remember they should reach somewhat stiff peaks but not reach the meringue point. How to do that? Just start whipping them according to the recipe. When they are frothy and foamy it’s time to start gradually adding the sugar. When the wires start to leave a clear indentation it’s time to stop. Pull up the wire. The foam on the peak should remain up but the texture should still feel light.
To prevent the tiramisu cream from splitting when mixing the mascarpone, is important that the mascarpone is not warm and that it has the same temperature of the egg yolks when mixed in. That’s why you need to temperate the cheese by mix a few tablespoons of the beaten egg yolks with it and then incorporating that to the remaining egg yolks and beat in slow speed. Follow the recipe steps below carefully and you won’t have any problems!
When mixing both mixtures, remember to do it gently and with a folding motion to prevent the egg whites from deflating.
The peach jam will seem a bit runny when layering on the tiramisu, but the cookies will absorb some of it and everything will set after chilled.
Remember that this tiramisu needs to be chilled a few hours ahead or even better overnight. It a fantastic no-bake dessert!
For serving, you may decorate the tiramisu with sliced peaches and blueberries. Bonus points if you sprinkle crushed pistachios, which I forgot completely!!
Shop the Post
A rectangular baking dish for a large dessert. This one is pretty similar to the one I used.
These were the exact ladyfingers I used.
A sturdy immersion blender. Not only for this recipe but will make your life easier when making creamy soups or sauces.
A pretty butterfly silicone spatula.
3 recipes I think you’ll love if you’re loving this one:
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I can’t wait to see you make this Peach Tiramisu! Please share all the details with me as well your creations at Instagram (@devamadeo), TikTok (@DevAmadeo) or Facebook (@DevAmadeo)!
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Peach Tiramisu
Ingredients
Peach jam
◯ Soft peach wedges - 3 cups, 550g total ) 5 to 6 peaches (do not discard pits or broken fruit pieces)
◯ Natural granulated sugar - 1 ½ cup, 327g
◯ Lemon juice - 2 TBPS, 30g
◯ Lemon halves
Peach syrup
◯ Peach slices - about 1 cup, 40g
◯ Water - 1 cup, 240g
◯ Natural granulated sugar - ¾ cup, 150g
◯ St-Germain or other floral liquor (optional) - 2 to 3 TBSP, 30g to 45g
Peach tiramisu
◯ Organic pasteurized cage free eggs - 5, separated
◯ Cream of tartar - ¼ Tsp
◯ Lemon juice - about ¼ Tsp
◯ Natural granulated sugar - 2 TBSP, 25g + 4 TBSP, 50g ◯ Mascarpone cheese, chilled - 16 oz. (1 pound)
◯ Lady fingers - 22 to 25 pieces, 200g
Details
Yield:
a 9” x 13” baking dish
Total time:
1 hour for making the peach jam and syrup, 30 minutes plus chilling time for the tiramisu
Active times:
20 minutes to for the peach jam and syrup, 30 minutes for the tiramisu
Chilling time:
4 to 6 hours or overnight
Equipment: immersion blender or food processor, stand or electric hand mixer, large baking dish
Steps
Making the peach jam:
Combine peach wedges with the 1 ½ cup/327g of sugar, the 2 tablespoons/30g of lemon juice and the lemon halves in a large skillet or medium saucepan. Bring to a boil and immediately bring down to simmer. Cook uncovered for 45 minutes. Remove lemon halves without squeezing any liquid that’s inside. Cook for 5 more minutes.
Using an immersion blender or a food processor in the lowest speed, puree the peaches until smooth. Simmer for an extra 10 minutes. Let it cool down uncovered before chilling for a few hours.
Can be made a few days in advance.
Making the peach syrup:
In a small saucepan combine the cup/40g of peach slices, the cup/240g of water, the ¾ cup/150g of sugar and all the pits and discards from the peach jam. Press down the peach slices as much as you can. Cook in medium heat for 5 minutes, until thick and syrupy.
Strain syrup with a sieve. Let it cool down before chilling for a few hours.
Can be made a few days in advance.
Making the peach tiramisu:
In the bowl of a stand mixer with the whisk attachment or with an electric hand mixer with the whisk attached, mix the 5 egg whites with the ¼ teaspoon of cream of tartar and the ¼ teaspoon of lemon juice in medium-high speed (#6 in the Kitchen Aid), about 2 to 3 minutes. When foamy and soft peaks are starting to form (see notes), start gradually sprinkling the 2 tablespoons/25g of the sugar. Mix for 1 more minute, until peaks are a bit stiffer and it looks just a notch before turning into meringue. Gently transfer to another bowl if using the same bowl for beating the egg yolks, or set aside.
Transfer the 16 oz. of mascarpone to a small bowl.
In the bowl of the stand mixer with the paddle attachment or the beaters if using an electric hand mixer, beat the egg yolks and the remaining 4 tablespoons/50g of sugar on high speed (#8 in the Kitchen Aid) for 5 minutes, until a foamy, thick and pale yellow. Drop about 2 to 3 tablespoons of the egg yolk mixture into the mascarpone cheese and mix until well incorporated. Transfer to mixing bowl and in the lowest speed mix until fully incorporated, about 3 minutes.
Gently fold the egg whites into the egg yolk-mascarpone mixture. Spread just a bit of the on the bottom of the pan.
Dip a few cookies in the peach syrup and arrange them on the bottom a rectangular baking dish, about 9” x 13”, until fully covered. Spread half of the mascarpone cream on top and smear half of the peach jam. Repeat the process with the remaining cookies and mascarpone, covering with plastic paper. Chill for 30 minutes. Spread the remaining peach jam and chill a few hours, preferably overnight.
Decorate with fresh berries and slices of peaches before serving if desired. Tiramisu will be good for up to 2 to 3 days.
