A delicious summer dessert, quick to prepare and no-bake, with fragrant seasonal peaches. The peach and amaretti tiramisu is simple to make, with a delicate egg-free cream (as you know, I never use raw eggs in desserts for safety) and classic ladyfingers. The addition of crushed amaretti to the mascarpone makes the dessert even more delicious and creates a perfect pairing with the peaches. Try this recipe, it’s great for concluding every summer menu!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: No-bake
- Seasonality: Summer
- Energy 315.96 (Kcal)
- Carbohydrates 24.50 (g) of which sugars 14.22 (g)
- Proteins 3.61 (g)
- Fat 23.42 (g) of which saturated 7.05 (g)of which unsaturated 1.11 (g)
- Fibers 0.58 (g)
- Sodium 50.03 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 5.64 oz ladyfingers
- 3 peaches
- 2 tbsp granulated sugar
- 2 tbsp lemon juice
- 2 tbsp liqueur (amaretto)
- 8.82 oz mascarpone
- 8.82 oz heavy cream
- 0.71 oz amaretti (powdered)
- 1.76 oz powdered sugar
Tools
- Baking dish
- 2 Bowls
- Mixer
- Chopper
- Strainer
Preparation
Peel 2 peaches (you’ll need the third one later) and cut them into small pieces. Put them in a bowl, add the sugar and lemon juice. Mix and let rest for 20-30 minutes, allowing the peaches to release their syrup.
After the time has passed, separate the juice from the peaches using a strainer. Pour the liquid into a shallow dish and add the amaretto liqueur (or another liqueur of your choice).
In a bowl, mix the mascarpone with the powdered sugar and crushed amaretti.
Whip the cream using the mixer. Gently fold it into the mascarpone, using upward movements. You’ll get a soft but rather firm cream.
Soak the ladyfingers in the peach syrup and place a layer at the bottom of a baking dish.
Add about half of the peaches that you had cut into pieces (1).
Cover everything with half of the cream, leveling well with a spatula. Then form a second layer of ladyfingers (2), peach pieces, and mascarpone cream.
Smooth the cream well, cover the container with plastic wrap, and let cool in the refrigerator for at least an hour or two.
Just before serving the dessert, decorate the top with a peach cut into thin slices, small amaretti, and mint leaves if you like.
Your peach and amaretti tiramisu is ready, perfect as an end-of-meal dessert!
Tips and Notes
You can use either yellow peaches or nectarines (in this case, you can leave the skin on if you prefer). Out of season, canned peaches will do just fine.
You can omit the liqueur and replace it with more lemon or orange juice.
You can substitute mascarpone with cream cheese or ricotta.
You can make the dessert in individual serving cups.
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