How to prepare peach tiramisu
Step 1
Crack the eggs and separate the yolks from the whites. Then collect the first courses together with the sugar in a bowl and beat with an electric whisk until the mixture is light and fluffy.1.
step 2
Add the mascarpone2 and continue whisking at medium speed: the end result should be a thick and velvety cream.
step 3
In a separate bowl, beat the egg whites until stiff peaks form3.
Step 4
Add the beaten egg whites to the mascarpone cream4.
Step 5
Mix gently with a spatula5, using movements from bottom to top so as not to break up the mixture.
Step 6
Now peel a peach, cut it into cubes and add it to the mascarpone cream6.
Step 7
Pour the peach juice into a short, wide container and dip the ladyfingers in it7.
Step 8
Form a layer of biscuits on the bottom of a rectangular baking dish (20 x 15 cm)8.
Step 9
Cover with the mascarpone cream9and continue in this way until the ingredients are used up, alternating layers of ladyfingers and cream.
Step 10
Finally, apply the mascarpone cream10and spread it evenly with a spatula.
Step 11
Peel the remaining peaches, remove the stones, cut into slices and spread them over the cake surface11; then cover with cling film and leave to rest in the fridge for at least 3 hours.
Step 12
After the resting time, take the tiramisu out of the refrigerator12.
Step 13
Arrange the sliced peach tiramisu on dessert plates and garnish with a sprig of fresh mint if desired13. Bring to the table and serve.
Advice
If you prefer, you can dip the biscuits in a drop of cold milk or opt for ricotta instead of cream cheese: an equally good but lighter option. However, if you suffer from food intolerances, you can make tiramisu without eggs by simply mixing the mascarpone at room temperature with the sweetened whipped cream.
When buying, choose firm and perfectly ripe peaches of your preferred variety or replace them with these , stored in jars and ready to use.in syrup
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