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Peach Tiramisu

August 29, 2010

Tiramisu is always a winner.  And you can make it something different every time you make it just because it is so good.  So do not let peach season pass you by without trying this delicious, moist and sweet “Peach Tiramisu”.  A layered dessert is always a good choice, something for everyone.  This one will give you a little cake with Amaretto, a little mascarpone cheese, a little Zabaglione and some peaches to celebrate the season. 

Peach Tiramisu


  • 1 C. Mascarpone Cheese
  • 1 t. Vanilla
  • 3 T. PLUS 1t. Sugar
  • 2 Egg Whites
  • 1/4 C. Cream of Tartar
  • 1/2 C. Chilled Whipping Cream
  • 1/2 C. Amaretto Liqueur
  • Approximately 10 Lady Finger Biscuits
  • 2 Large Peaches (pits removed and cut in thin slices)
  • Mint leaves (for garnish, optional)
  • 4 Wine or Martini Glasses for Serving Individual Desserts


Mascarpone Cream


  1. Combine Mascarpone cheese, 3 T. sugar and vanilla and stir until smooth, set aside
  2. Beat egg whites with cream of tartar in glass or metal bowl until whites are frothy, glossy and form soft peaks, set aside
  3. In another chilled metal or glass bowl beat whipping cream and 1 t. sugar until it forms stiff peaks
  4. Add egg whites and whipped cream to Mascarpone cheese and carefully and gently fold in til just combined

 Assembling the Dessert

  1. With four serving glasses spoon a small amount of Mascarpone cream into the bottom of each glass
  2. Pour Amaretto liqueur into a shallow bowl and dip the ladyfingers quickly into the Amaretto (just to moisten (if you let sit, they will be soggy)
  3. Break bisquits to fit the size glass you are using and layer over the Mascarpone cream, continue to layer over the Mascarpone cream
  4. Top biscuits with peach slices and add another layer of Mascarpone cream, continue to layer and finish with a layer of cream on the top
  5. Refrigerate and let rest for at least 2-3 hours
  6. Serve with a garnish of  peach slice and mint leaves (optional)

(Serves 4)

Double the recipe if you would like to serve it in one large bowl.

Adapted from Summer Recipes

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