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Peach Tiramisu
Peach Tiramisu


Serves 8

  • 4 large eggs
  • 100g sugar
  • 500g mascarpone cheese
  • 300g savoiardi (lady fingers) biscuits
  • 200ml peach juice
  • 6 to 8 ripe peaches, depending on size


  1. Wash, quarter and stone the peaches then thinly slice and set aside.
  2. Separate the egg yolks from the egg whites, placing each in a separate bowl.
  3. Whisk the egg yolks with the sugar until creamy.
  4. Add the mascarpone cheese and stir through before whisking thoroughly into a light, creamy mixture.
  5. Tip the peach juice into a flat dish and quickly, but methodically, dip half of the savoiardi biscuits into the juice, soaking for around 2 seconds for each side.
  6. Place the fingers in a layer on the base of your dish. They should be next to but not on top of each other.
  7. Carefully arrange half of the peach slices over the top to create a second layer.
  8. Evenly spread half of the cream mixture on top.
  9. Repeat these three layers.
  10. Cover the dish and leave the tiramisu in the fridge for at least 3 hours.
  11. Decorate just before serving. I used peach slices but toasted almonds, chopped mixed nuts, grated chocolate and orange zest all go well with peaches.


Tiramisu is a popular dessert and in Italy it is often made with fruit that needs using up at the end of its season. It is made with raspberries, strawberries, cherries and, at the time of the year, with peaches.

Alcohol was never used in tiramisu and it is not included in any of the traditional recipes, it is a modern addition to this popular dessert. If the tiramisu is being made for adults only then add alcohol of your choice to the peach juice. Ameretto and a sweet white wine such as Marsala go well with peaches, as do brandy and whiskey.
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