Peach Tiramisu (Updated Version)

Several years ago I posted a peach tiramisu recipe which called for an almond syrup and a modest amount of mascarpone cream. I recently changed that recipe by eliminating the almond syrup and doubling the mascarpone cream. I prefer this updated version, which received rave reviews when I took it to a picnic recently, so I thought I would share it. It takes a bit of time to make, but is well worth the effort. I like to make it in individual cups rather than one pan. I used 9 oz. cups for the sample in the photo, which yields 12 servings. If you use smaller cups you will get 14-15 individual servings. Make it the day before you intend to serve it so the flavors have time to mature. Be sure to use ripe peaches and the best quality mascarpone cheese available to you. Feel free to substitute other fruit, such as strawberries or raspberries.

Peach Tiramisu
24 savoiardi or ladyfingers
6 large ripe peaches, peeled and chopped
1/2 c. sugar
1-2 tsp. fresh lemon juice

Mascarpone Cream
6 large egg yolks, room temperature
2/3 c. sugar
1 lb. mascarpone cheese, softened
1 c. heavy cream
1/2 c. sugar
1 tsp. vanilla extract
ground cinnamon to garnish

Begin by lining up 12 (9 oz.) serving cups on the counter. Crush 2 savoiardi into each cup. In a large bowl combine chopped peaches with 1/2 c. sugar and lemon juice. Mix well. Spoon about 1/3-1/2 c. peach mixture on top of the crushed savoiardi in each cup. Be sure to spoon the accumulated syrup in as well. Set aside while you make the mascarpone cream. In the top of a double boiler whisk together egg yolks with 2/3 c. sugar. Bring water in the bottom portion of the double boiler to a boil over medium high heat. Whisking often, cook mixture for about 10-12 minutes until it looks like lemon custard and an instant read thermometer measures 160 degrees. Remove from heat and let yolk mixture cool for 10 minutes. Whisk occasionally to prevent a skin from forming on the yolk mixture. In a mixing bowl combine mascarpone cheese, heavy cream, and 1/2 cup sugar. Using the wire whip attachment, beat for about 20 seconds or until the mixture resembles cottage cheese. Then add cooled egg yolk mixture and vanilla. Beat on medium high speed for 1-2 minutes until the mixture is fluffy and holds soft peaks. (Don’t overwhip or the mascarpone may break up.) Spoon 1/3-1/2 cup mascarpone cream over peaches in each individual cup. Use all the mascarpone cream. Garnish with a pinch of cinnamon on top of the mascarpone cream. Cover with plastic wrap and chill 6 hours or overnight. Makes 12 servings.

  

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This entry was posted in Christmas, Custards, Desserts, Fruit, Thanksgiving. Bookmark the permalink.

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