Ingredients
Peach Syrup and Peaches
- 4 cups pitted and sliced fresh peaches (about 1.5 lbs)
- 1 cup water
- 1 cup granulated sugar
- 1 Tablespoon lemon juice
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
Assembly
- 1 (7 oz) package Savoiardi ladyfingers (about 24 ladyfingers)
Instructions
- Make the Peach Syrup: Place the peaches, water, sugar, and lemon juice 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 into a syrup.
- Strain and Cool Syrup: Remove the pan from heat and let it sit for 15 minutes. Pour the contents through a fine-mesh strainer over a glass measuring cup. Gently stir the peaches in the strainer to extract as much juice as possible without crushing them. Pour the syrup into a shallow bowl for quicker cooling and transfer the peaches to another bowl. Refrigerate both bowls to cool completely.
- Whip the Cream: Using a stand mixer with the whisk attachment, whip the heavy cream until stiff peaks form. Transfer the whipped cream to another bowl. Replace the whisk with the paddle attachment on the mixer bowl.
- Prepare the Mascarpone Mixture: Add mascarpone cheese, sugar, ⅔ cup of the peach syrup, vanilla, and almond extracts to the mixer bowl. Beat on high until smooth and combined. Gradually add about one cup of whipped cream and blend until incorporated. Gently fold in the remaining whipped cream by hand to maintain fluffiness.
- Assemble the Tiramisu: Quickly dip each ladyfinger into the peach syrup until soaked but not soggy. Arrange the ladyfingers in two straight rows of six (about 12 per layer) along the bottom of an 8-inch square dish. Spread half of the mascarpone filling evenly over the ladyfingers. Place another layer of syrup-soaked ladyfingers on top, then spread half of the remaining filling.
- Pipe the Remaining Filling: Transfer the last portion of filling to a pastry bag fitted with a large round tip (or use a gallon ziplock bag with a corner cut off) and pipe the filling evenly across the top layer for a smooth finish.
- Chill the Dessert: Cover the tiramisu and refrigerate for at least 6 hours, preferably overnight, to allow flavors to meld and the dessert to set.
- Serve: Slice the tiramisu and serve topped with the reserved peach compote or on the side. Optionally, drizzle leftover peach syrup on top for extra sweetness and presentation.
Notes
- Be careful not to oversoak the ladyfingers, as they can become soggy and lose structure.
- Using fresh, ripe peaches is key to a vibrant flavor. If peaches are out of season, frozen or canned peaches without syrup can be used but may change the texture slightly.
- This dessert requires at least 6 hours of chilling time for optimal texture and flavor melding; overnight refrigeration is best.
- You can prepare the peach syrup and filling a day ahead to save time on the day of serving.
- For a citrusy twist, consider adding a splash of orange liqueur or brandy to the peach syrup.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
