5 from 3 votes
Servings: 6
Author: Chef Dennis Littley
  • 3 large egg yolks
  • 1/2 g cup sugar 100
  • 6 oz mascarpone cheese 180 g
  • 14 oz heavy whipping cream 410 ml
  • 8 Italian Lady fingers
  • 3 large fresh peaches
  • 10 oz fresh raspberries 265 gm
  1. 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)
  2. Keep over simmering water for about 10 minutes, stirring constantly with a wire whip. (This is your sabayon)
  3. 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.
  4. Add Mascarpone to whipped yolks, beat until combined.
  5. In a separate bowl, whip cream to stiff peaks.
  6. Gently fold the whipped cream in the mascarpone sabayon mixture and set aside
  7. Peel and dice peaches
  1. In the bottom of each dessert glass, place a layer of peaches.
  2. Spoon a layer of tiramisu cream over top of the peaches
  3. Make a ring of raspberries around the glass and fill the center with more peaches.
  4. Spoon another layer of tiramisu cream over top of the peaches and raspberries, coming to the top of the glass.
  5. Garnish the dessert with more peaches a raspberry and ladyfinger crumbles.
  6. Place half of a lady finger into the glass with most of it sticking out.
  7. Allow desserts to set up for 1 hour before serving.
Recipe Notes

*I use a stainless steel bowl over a pot of water, this makes it easier to get the whip in all the corners of the bowl.