Peach Tiramisu is a light and tasty version of my favorite dessert, I hope you enjoy it!
I want to share this delicious dessert I made to celebrate Labor Day. After making a small tiramisu for a friend, I had to decide what to do with the leftover cream.
The peaches this season have been so juicy and so sweet, and I knew right away that I wanted to incorporate those delicious peaches into my dessert. I also knew that it needed a little color, and as luck would have it I had a flat of perfect red raspberries in the fridge. It was a match made in heaven, sweet juicy peaches, red ripe raspberries and luscious Tiramisu cream!
Of course, I had to use a few ladyfingers just to make it official, but rather than place them in the layers, I thought a crumble with a bit of a crunch would be a nice touch!
I see so many Tiramisu recipes out there, and most of them are not really A Classical Tiramisu. It takes a little time to make this dessert properly, but the results are well worth the effort. I promise you a dessert that will put your favorite Italian restaurant to shame. If you would like to make the classical version, here is my amazing tiramisu recipe.
Although this is not a classical Tiramisu, it truly is a spectacular dessert. It would make a great dessert for your next dinner party or just to make any night a special occasion. Try it with blackberries and nectarines, or a mixture of fresh berries, but anyway you serve it, it will be delicious
If you’ve tried my Peach Tiramisu recipe or any other recipe on askchefdennis.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram @chefdenniseats and @chefdennistravels, Twitter and Facebook
Peach Tiramisu with Raspberries
Ingredients
- 3 large egg yolks
- ½ cup sugar
- 6 oz mascarpone cheese
- 14 oz heavy whipping cream
- 8 Italian Lady fingers
- 3 large peaches
- 10 oz raspberries
Instructions
- Combine egg yolks and sugar in the top of a double boiler, place over simmering water (heat should be on low, you do not want a rolling boil)
- Keep over simmering water for about 10 minutes, stirring constantly with a wire whip. (This is your sabayon)
- Continue to whip egg mixture, (removing from the heat occasionally so it doesn’t get too hot) and whip yolks until thick and lemon colored.
- Add Mascarpone to whipped yolks, beat until combined.
- In a separate bowl, whip cream to stiff peaks.
- Gently fold the whipped cream in the mascarpone sabayon mixture and set aside
- Peel and dice peaches
Assembly
- In the bottom of each dessert glass, place a layer of peaches.
- Spoon a layer of tiramisu cream over top of the peaches
- Make a ring of raspberries around the glass and fill the center with more peaches.
- Spoon another layer of tiramisu cream over top of the peaches and raspberries, coming to the top of the glass.
- Garnish the dessert with more peaches a raspberry and ladyfinger crumbles.
- Place half of a lady finger into the glass with most of it sticking out.
- Allow desserts to set up for 1 hour before serving.
Jay says
Awesome. Spiked it with a little chambord to the raspberries and a little cognac to the cream! truly delicious. Thank you Chef.