This Peach Tiramisu is a refreshing, elegant twist on the classic Italian dessert—light, fruity, and perfect for warm-weather gatherings. With layers of delicate Savoiardi cookies soaked in a peach-infused wine mixture, creamy mascarpone, soft whipped cream, and fresh ripe peaches, this dessert delivers a balanced harmony of almond and peach flavors.
Why You’ll Love This Recipe
This recipe offers a delightful variation on traditional tiramisu without using coffee or cocoa, making it ideal for summer events or anyone who prefers fruit-forward desserts. It can be prepared in advance, making it an excellent choice for entertaining. The combination of ripe peaches, mascarpone cream, and softly soaked ladyfingers creates a dessert that is rich yet surprisingly light, beautifully fragrant, and visually inviting.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 large eggs, separated, at room temperature
1/2 cup sugar
500 grams mascarpone cheese, at room temperature
3/4 cup heavy cream
1 teaspoon almond extract
1 1/2 cups white wine
1/3 cup peach liqueur, plus 2 tablespoons
24 Savoiardi (ladyfinger) cookies
5 medium peaches, peeled, pitted, and cut into 1-inch cubes
1/2 cup lightly toasted sliced almonds
Directions
Beat the egg yolks until light and creamy.
Add the sugar to the yolks and continue beating until smooth and well combined.
Add the mascarpone and blend until the mixture is completely smooth.
In a separate bowl, beat the egg whites until stiff peaks form.
Gently fold the egg whites into the mascarpone mixture.
Whip the heavy cream until soft peaks form, then fold it into the mascarpone mixture along with the almond extract.
In a small bowl, stir 2 tablespoons of peach liqueur into the diced peaches.
In a shallow dish, combine the white wine and 1/3 cup peach liqueur.
Dip each Savoiardi cookie briefly into the wine mixture—just enough to moisten without soaking.
Arrange a layer of dipped cookies in the bottom of a 9 x 13-inch dish.
Spoon half of the mascarpone cream over the cookies and spread evenly.
Add the diced peaches over the cream layer.
Add a second layer of dipped cookies, then spread the remaining mascarpone mixture on top.
Sprinkle the toasted sliced almonds over the top.
Refrigerate for at least 6 hours or overnight before serving.
Servings and timing
Servings: 12
Prep time: approximately 25 minutes
Chilling time: at least 6 hours (overnight recommended)
Total time: about 6 hours 25 minutes
Variations
Replace half of the diced peaches with sliced nectarines for a slightly tangier fruit profile.
Add a light dusting of crushed amaretti cookies on top for added almond flavor and crunch.
For a non-alcoholic version, substitute the wine and liqueur with peach nectar mixed with a splash of almond extract.
Use apricots when peaches are out of season for a similar fruity sweetness.
Storage/Reheating
Store the tiramisu tightly covered in the refrigerator for up to 3 days.
Tiramisu should not be reheated; keep it chilled until serving.
If preparing ahead, assemble the full dessert, refrigerate overnight, and garnish with almonds just before serving if you prefer extra crunch.
FAQs
How do I choose the best peaches for this recipe?
Use ripe, fragrant peaches that are slightly soft to the touch but not mushy, ensuring maximum sweetness and flavor.
Can I make this tiramisu without alcohol?
Yes, simply replace the wine and liqueur with peach juice or nectar combined with a small amount of almond extract.
Can I use canned or frozen peaches?
Fresh peaches are ideal, but canned peaches (well drained) or thawed frozen peaches can be used when fresh ones are unavailable.
Do I need to peel the peaches?
Yes, peeling creates a smoother texture, but you may leave the skins on if you prefer a more rustic dessert.
Can I make this dessert the day before?
Absolutely—this tiramisu improves as it chills, making it perfect for advance preparation.
What can I substitute for mascarpone?
You can blend softened cream cheese with a little heavy cream to mimic mascarpone’s texture, though the flavor will vary slightly.
Are savoiardi cookies the same as ladyfingers?
Yes, Savoiardi are the Italian version of ladyfingers and are ideal for tiramisu due to their firm, sponge-like texture.
Can I use almond milk instead of heavy cream?
No, heavy cream is needed to whip properly and create the light, airy texture of the mascarpone layer.
How long does the tiramisu need to chill?
It requires at least 6 hours, but overnight chilling gives the best flavor and texture.
Can I freeze peach tiramisu?
Freezing is not recommended, as the texture of the cream and peaches becomes watery once thawed.
Conclusion
This Peach Tiramisu brings a refreshing and elegant twist to a beloved classic. With layers of mascarpone cream, delicate peach-infused cookies, and juicy summer peaches, it strikes a perfect balance of richness and fruitiness. Easy to prepare ahead and ideal for warm-weather entertaining, it’s a dessert that is sure to impress family and guests alike. Buon appetito!
Peach Tiramisu is a refreshing summer twist on the classic Italian dessert, featuring layers of peach-soaked Savoiardi, mascarpone cream, fresh peaches, and toasted almonds. Light, fruity, and elegant, it’s the perfect no-bake dessert for warm-weather entertaining.
Ingredients
4 large eggs, separated, at room temperature
1/2 cup sugar
500 grams mascarpone cheese, at room temperature
3/4 cup heavy cream
1 teaspoon almond extract
1 1/2 cups white wine
1/3 cup peach liqueur, plus 2 tablespoons
24 Savoiardi (ladyfinger) cookies
5 medium peaches, peeled, pitted, and cut into 1-inch cubes
1/2 cup lightly toasted sliced almonds
Instructions
In a mixing bowl, beat egg yolks until light and creamy.
Add sugar to the yolks and beat until smooth and pale.
Add mascarpone to the yolk mixture and blend until fully combined and smooth.
In a separate bowl, beat egg whites to stiff peaks and gently fold into the mascarpone mixture.
Whip heavy cream to soft peaks and fold into the mascarpone mixture along with almond extract.
In a small bowl, mix 2 tablespoons peach liqueur into the diced peaches and set aside.
In a shallow dish, combine white wine and 1/3 cup peach liqueur.
Dip each Savoiardi briefly in the wine mixture to moisten, then place a single layer in a 9 x 13-inch dish.
Spread half the mascarpone cream over the cookies evenly.
Distribute the diced peaches over the cream layer.
Add a second layer of dipped Savoiardi on top of the peaches.
Spread the remaining mascarpone mixture over the top.
Sprinkle toasted sliced almonds over the surface.
Cover and refrigerate for at least 6 hours or overnight before serving.
Notes
Chill overnight for best texture and flavor.
Use ripe peaches for maximum sweetness and aroma.
Substitute peach nectar and almond extract for a non-alcoholic version.
Garnish with fresh peach slices or extra almonds just before serving.
Do not freeze—cream and peaches may lose texture when thawed.
