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Peach Tiramisu

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Prep Time 25 minutes
Chill Time 4 hours
Total Time 4 hours 25 minutes
Servings 10

Ingredients
  

  • Peach Soaking Syrup:
  • 1 cup peach nectar or peach juice
  • 2 tablespoons sugar
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon almond extract optional
  • Mascarpone Cream:
  • 500 g full-fat mascarpone room temperature
  • 1 cup heavy whipping cream cold
  • ⅓ cup powdered sugar sifted
  • 1½ teaspoons pure vanilla extract
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • Layers:
  • 300 g ladyfinger biscuits
  • 5 to 6 medium ripe peaches peeled and thinly sliced
  • 1 tablespoon sugar for macerating
  • Topping:
  • 2 to 3 ripe peaches sliced or halved for decoration
  • 2 tablespoons apricot jam warmed
  • Fresh mint sprigs
  • Light dusting of cinnamon or cardamom optional

Instructions
 

  • Mix peach soaking syrup ingredients until sugar dissolves. Set aside.
  • Slice layer peaches, toss with sugar, rest 15 minutes. Drain and pat dry.
  • Beat room temperature mascarpone until completely smooth.
  • Whip cold cream to soft peaks. Add powdered sugar, vanilla, lemon juice, and zest. Beat to stiff peaks.
  • Fold whipped cream into mascarpone in three additions. Do not overmix.
  • Dip each ladyfinger in soaking syrup 2 to 3 seconds per side. Arrange in a single layer in the dish.
  • Spread half the mascarpone cream evenly over the ladyfingers.
  • Arrange half the macerated peach slices over the cream in a complete layer.
  • Repeat with a second layer of soaked ladyfingers, remaining cream, and remaining peaches.
  • Finish with a smooth final layer of mascarpone cream across the entire top.
  • Arrange decorative peach slices across the top. Brush with warmed apricot jam.
  • Cover without touching the surface. Refrigerate minimum 4 hours or overnight.
  • Dust with cinnamon if using. Garnish with mint. Slice with a clean knife wiped between cuts. Serve cold.

Notes

  • Bring mascarpone to room temperature before beating — cold mascarpone will not smooth out
  • Dip ladyfingers briefly — 2 to 3 seconds per side only — over-soaking makes them collapse
  • Drain macerated peaches thoroughly before layering to prevent wet cream layers
  • Fold whipped cream into mascarpone, not the other way around, for the lightest result
  • Chill overnight for the cleanest slices and the most cohesive flavour
  • Wipe the knife clean between each cut for neat, defined layers in every slice
  • Use the ripest peaches available — mediocre peaches produce a mediocre tiramisu
  • Keep decorative topping peaches for day-of serving if making more than 24 hours ahead
  • Keeps in the fridge for up to 3 days — best on day two