Peach Tiramisu(Serves 6-8)
Tiramisu alla Pesca con Amaretto
Peach Tiramisu is a variation of the classic Italian tiramisu dessert that is made with espresso,
Marsala wine, and cocoa. In this recipe the ladyfingers or Savoiardi are dipped in a mixture of
peach nectar and Amaretto, layered with fresh peaches, and a creamy mascarpone/cream cheese
and whipped egg mixture. Peach nectar can usually be found in the bottled and canned juices
aisle of your market.
If you are using very ripe peaches, you can eliminate the step of cooking the peaches in the nectar.
Or you can cook them for just a minute or 2; you don't want the peaches to be too soft where they
fall apart. Also, if desired, you can use all mascarpone instead of adding the cream cheese.
Please note: This recipe contains eggs that are not cooked. There have been warnings against
consuming raw or lightly cooked eggs for those who are pregnant, elderly or very young, and those
with medical problems which have impaired their immune systems.
4 peaches, peeled and cut into 1/2-inch thick slices
1-1/2 cups peach nectar
1/4 cup plus 2 tablespoons sugar
1/2 cup Amaretto liqueur
4 large eggs, separated
8 ounces mascarpone cheese
8 ounces reduced-fat cream cheese
1 (7 ounce) package ladyfingers (about 24 cookies)
Ground cinnamon for dusting cake
8 amaretti cookies, crushed
Heat the peach nectar and 2 tablespoons sugar in a medium saucepan.
Bring the mixture to a simmer to dissolve the sugar. Add the peach slices and cook for 4-5 minutes, or until the peaches begin to soften. With a slotted spoon, remove the peaches and transfer to a plate to cool. Stir the Amaretto into the peach nectar and set aside.
In a bowl, beat the egg whites until stiff peaks form; set aside.
In another bowl, combine the egg yolks and 1/4 cup of sugar. With an electric mixer, beat until the mixture is fluffy and pale in color, about 4 minutes. Add the mascarpone and cream cheese. With the mixer on low speed, blend the cheese into the egg yolk mixture. The resulting mixture should be creamy and smooth. Fold half of the beaten egg whites into the cheese mixture; then fold in the remaining half.
Dip 1 ladyfinger into the peach nectar-Amaretto mixture, turn to coat, and quickly remove. Place the cookie, rounded side down in the bottom of an 8 x 11-inch baking dish. Repeat with additional ladyfingers to cover the bottom of the dish; about 12 ladyfingers total. Arrange half of the peach slices on top of the ladyfingers. Spread half of the cheese mixture over the peaches. Repeat with another layer of dipped ladyfingers, peaches, and another layer of cheese mixture. Refrigerate until firm, at least 4 hours or overnight.
Before serving, dust the top with cinnamon.
Sprinkle the crushed amaretti cookies evenly over the top.
Cut into squares to serve.
We may earn a commission when you use one of our links to make a purchase.