Tiramisu (an Italian mascarpone cream layered dessert) is a great summer treat because it does not require the use of an oven. I love peaches at this time of year, when they are at their peak, and this is a nice way to enjoy them. I use the crunchy, hard lady fingers (savoiardi in Italian) for this dessert. They are soaked in Stasero brand almond syrup, which complements the peaches very well. This recipe makes one pan, but you could make individual portions.
3 large egg yolks
1/3 c. sugar + 1/4 c. sugar
1 (8 oz.) container mascarpone cheese
1 tsp. vanilla
1/2 c. heavy cream
2 c. water
1/2 c. Stasero brand almond syrup
32-34 lady fingers (savoiardi)
4 c. peeled and sliced peaches (4 large peaches)
1/4 tsp. cinnamon
For the Mascarpone Cream: Mix eggs and 1/3 c. sugar in the top of a double boiler. Whisk and cook until lemon colored and slightly thicker. It should take 3-4 minutes. Remove from heat and set aside. In a mixing bowl combine mascarpone and 1/4 c. sugar. Mix until smooth and creamy – 1 minute. Add vanilla along with the cooked egg yolk mixture and fold until smooth. Whip cream until stiff and gently fold into mascarpone mixture. Set aside.
For the Syrup and assembly: In a bowl combine water and almond syrup. Dip 16 lady fingers in the almond mixture and place in the bottom of a 12×7 pyrex pan. Place 2 cups of the sliced peaches over the soaked cookies. Spread half the mascarpone cream over the peaches. Dip16 more lady fingers in the almond syrup. Place on top of mascarpone cream. Add remaining peach slices and spread the remaining mascarpone mixture over the fruit. Sprinkle with cinnamon. Cover with plastic wrap and chill 3 hours or overnight. Serves 6.