This summer variation of the original dessert will surprise and delight your palate. It’s light and rich at the same time, easy to make and tastes even better the following day. Try it and it will become one of your favorite desserts.
Ingredients: S Ef
(for 4-6 people)
- 4 ripe yellow peaches (about 2 lbs.)
- 4 Tbsp. Turbinado cane sugar
- 7 oz. mascarpone cheese
- 7 oz. Amaretto cookies
- 30-34 lady finger cookies
- 1 ½ cup of milk
- 2 Tbsp. unsweetened cocoa powder
- 4 Tbsp. rum
Wash, peel, and cut the peaches into chunks. Cook them in a pan with the sugar for about 15 minutes, stirring often. Let the peaches cool down and blend them into a smooth cream with an immersion blender.
Add the mascarpone to the peaches, one tablespoon at a time, whipping well to avoid forming lumps. Put the milk and rum in a shallow dish and quickly soak the ladyfingers one at a time. The cookies shouldn’t get soggy. Make a first layer of ladyfingers in a deep serving dish and spread evenly half of the peach/mascarpone cream over them.
Finely crush the amaretto cookies by putting them in a plastic bag and pressing them with a rolling pin. Scatter half of them over the cream.
Make a second layer of soaked ladyfingers but this time layer them perpendicularly to the first layer. Think north-south for the first layer and east-west for the second. This way the portions won’t fall apart when you serve your dessert. Spread the remaining cream and scatter the rest of the cookie crumbs.
Cover with plastic film and refrigerate for at least 3 hours. Before serving, dust the cocoa powder on top.
You can also serve the peach tiramisu in individual cups or glasses, like I did.
The method is exactly the same, only a little trickier because you need to cut the ladyfingers to the size of the individual cups.