Peach Tiramisu Recipe

Introduction

This Peach Tiramisu offers a fresh and fruity twist on the classic Italian dessert, combining juicy peaches with creamy mascarpone and delicate ladyfingers. It’s light, refreshing, and perfect for warm weather or any time you want a special treat.

Ingredients

• 4 cups pitted and sliced fresh peaches (about 1.5 lbs)
• 1 cup water
• 1 cup granulated sugar (for syrup)
• 1 Tablespoon lemon juice
• 1 ½ cup heavy cream
• 16 ounces mascarpone cheese
• ¾ cup granulated sugar (for filling)
• ⅔ cup peach syrup (from recipe above)
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 (7 oz) package Savoiardi ladyfingers (about 24)

Instructions

1. Step 1: Make the peach syrup by placing peaches, water, sugar, and lemon juice in a medium saucepan over medium-high heat. Bring to a boil, then reduce to medium-low and simmer for 15 minutes until slightly reduced.
2. Step 2: Remove from heat and let sit for 15 minutes. Strain peaches through a fine mesh sieve, pressing gently to extract juice without mashing. Pour the syrup into a shallow bowl and chill both syrup and peaches in the refrigerator until cool.
3. Step 3: Whip the heavy cream with a stand mixer fitted with the whisk attachment until stiff peaks form. Transfer the whipped cream to a separate bowl and replace the whisk with the paddle attachment on the mixer.
4. Step 4: Add mascarpone cheese, ¾ cup sugar, ⅔ cup peach syrup, vanilla, and almond extract to the mixer. Beat on high until smooth. Mix in about one cup of whipped cream, then gently fold in the remaining whipped cream by hand.
5. Step 5: Dip each ladyfinger briefly in the peach syrup until soaked but not soggy. Arrange 12 ladyfingers in two straight rows at the bottom of an 8-inch square dish.
6. Step 6: Spread half of the mascarpone filling over the ladyfingers. Add another layer of syrup-soaked ladyfingers on top, then cover with the remaining filling.
7. Step 7: Transfer the remaining filling to a pastry bag or ziplock bag with a corner cut off, and pipe evenly over the top. Cover and refrigerate for at least 6 hours, preferably overnight.
8. Step 8: To serve, slice and top with the reserved peach compote or serve it on the side. Drizzle with leftover peach syrup if desired.

Tips & Variations

• Use ripe, fragrant peaches for the best flavor in your syrup and compote.
• Almond extract can be omitted if you prefer a simpler flavor or replaced with a splash of peach liqueur for extra depth.
• For a lighter version, substitute half the mascarpone with whipped cream cheese.
• If fresh peaches are not available, canned peaches in juice can work as a substitute, but reduce added sugar accordingly.

Storage

Store the tiramisu covered in the refrigerator for up to 3 days. The flavors meld beautifully over time. Reheat is not recommended; serve chilled for the best texture and taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Peach Tiramisu ahead of time?

Yes, it’s best to assemble the tiramisu at least 6 hours ahead, preferably overnight, to let the flavors infuse and the ladyfingers soften properly.

What can I use instead of Savoiardi ladyfingers?

If ladyfingers are not available, you can use thin slices of sponge cake or pound cake, but soak them gently in the peach syrup to avoid sogginess.

Peach Tiramisu Recipe

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★★★★★

4.6 from 131 reviews

This Peach Tiramisu is a delightful twist on the classic Italian dessert, featuring layers of peach syrup-soaked ladyfingers and a creamy mascarpone filling infused with peach syrup, vanilla, and almond extracts. Fresh peaches simmered into a fragrant syrup add natural sweetness and bright flavor, making this dessert perfect for summer gatherings or a refreshing treat.

• Author: Leo
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 6 hours 40 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Italian

Ingredients

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Peach Syrup and Compote

• 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 cups heavy cream
• 16 ounces mascarpone cheese
• ¾ cup granulated sugar
• ⅔ cup peach syrup (from peach syrup recipe above)
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract

Assembly

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

Instructions

1. Make the Peach Syrup: Place the sliced peaches, water, and 1 cup sugar in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat to medium-low and simmer for 15 minutes until the mixture reduces and thickens slightly.
2. Strain the Peaches: Remove the pan from heat and let it sit for 15 minutes. Pour the peach mixture into a fine-mesh strainer set over a glass measuring cup. Gently stir the peaches with a spoon to release as much juice as possible into the measuring cup without smashing the fruit.
3. Chill Syrup and Peaches: Pour the strained peach syrup into a shallow bowl for quicker cooling and place the peaches in a separate bowl. Refrigerate both until completely chilled.
4. Whip the Cream: Using a stand mixer fitted with the whisk attachment, whip the heavy cream until stiff peaks form. Transfer the whipped cream into a separate bowl and swap the whisk attachment for the paddle attachment on the mixer.
5. Prepare Mascarpone Filling: Add the mascarpone cheese, ¾ cup sugar, ⅔ cup of the peach syrup, vanilla extract, and almond extract to the mixer bowl. Beat on high speed until smooth and well combined. Fold in about one cup of whipped cream to the mixture until incorporated, then gently fold in the remaining whipped cream until uniform and fluffy.
6. Assemble the Tiramisu: Quickly dip each ladyfinger into the peach syrup until soaked but not soggy. Arrange them in two straight rows of six to fit the bottom of an 8-inch square dish evenly. Spread half of the mascarpone filling over the ladyfingers in an even layer.
7. Add Second Layer: Dip and arrange another layer of peach syrup-soaked ladyfingers over the filling. Spread half of the remaining mascarpone filling on top of this second layer.
8. Pipe the Final Layer: Transfer the remaining filling to a pastry bag fitted with a large round tip or a gallon ziplock bag with a corner cut off. Pipe the filling evenly over the top layer for a beautiful finish.
9. Chill: Cover the dish and refrigerate the tiramisu for at least 6 hours, preferably overnight, to allow flavors to meld and the dessert to set.
10. Serve: To serve, slice the tiramisu and optionally top with the reserved peach compote or serve it on the side. Drizzle extra peach syrup over each portion if desired for added sweetness and presentation.

Notes

• Do not soak the ladyfingers too long in the syrup to prevent sogginess; they should be moist but hold their shape.
• Using fresh peaches rather than canned improves flavor and texture for the syrup and compote.
• Chilling the tiramisu overnight enhances the melded flavors and the creamy texture.
• For a non-alcoholic twist, this version uses peach syrup instead of traditional coffee or liqueur.
• If you don’t have a pastry bag, a ziplock bag with the corner cut off works well for piping filling.
• Leftover peach syrup can be refrigerated and used in drinks or as a topping for other desserts.

Keywords: Peach Tiramisu, Peach Dessert, Mascarpone Dessert, Summer Dessert, No-Bake Tiramisu, Fresh Peach Dessert