Peach tiramisu is a very refreshing and creamy dessert, made with a delicate mascarpone and yogurt cream, plenty of fresh peaches, and Céréal’s chocolate chip madeleines. These Céréal madeleines are naturally lactose-free, making them perfect for those who are intolerant. The same goes for the mascarpone and yogurt cream, which are available lactose-free in almost all supermarkets.
I replaced the classic coffee soak with a peach soak to keep it on theme. This lactose-free tiramisu is also perfect to prepare in advance!
- Difficulty: Easy
- Rest time: 3 Hours
- Preparation time: 35 Minutes
- Portions: for 1 baking dish (approx. 10 x 8 inches)
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 10.5 oz lactose-free heavy whipping cream
- 8.8 oz mascarpone (lactose-free)
- 8.8 oz plain natural yogurt (lactose-free)
- 1/2 cup sugar
- 1 lemon (unwaxed)
- 1/2 vanilla bean
- 5 peaches
- 2 teaspoons sugar
- 14.1 oz chocolate chip madeleines, lactose-free (Céréal)
Steps
To prepare the peach tiramisu with lactose-free Céréal madeleines, whip the cream and set aside. In another bowl, place the mascarpone, plain natural yogurt, sugar, grated zest of the pre-washed lemon, and vanilla bean seeds. Mix everything with an electric mixer until you obtain a creamy and homogeneous mixture. Gently fold in the whipped cream from bottom to top. Cover the cream and refrigerate until use.
Bring 140 ml of water to a boil with a teaspoon of sugar, stirring occasionally until the sugar is completely dissolved. Remove from heat.
Meanwhile, wash, peel, and pit the peaches. Cube two peaches into small pieces and set aside. Roughly chop the remaining three peaches and place them in a tall-sided container. Add a teaspoon of sugar and a teaspoon of lemon juice (from the lemon zest you grated earlier). Blend everything with an immersion blender until you obtain a peach puree.
Add 5 tablespoons of peach puree to the boiled sugar water and stir. This will be your soak. Set aside the remaining peach puree.
Cut each madeleine into four quarters lengthwise to obtain 4 wedges from each madeleine.
Spread 2 tablespoons of cream on the bottom of the dish. Arrange half of the madeleine wedges over the entire surface and soak them with the peach soak. Then distribute in order: half of the remaining cream, half of the peach puree, and all the cubed peaches. Continue layering the remaining madeleine wedges, as well as the remaining cream and peach puree.
Refrigerate your tiramisu for at least 3 hours before serving.
