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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.

Ingredients

Scale

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

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