Peach Tiramisu
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Makes 6 to 8 servings
You won't believe how easy this is to make--and no cooking! There are many
tiramisu recipes that are more complicated, but few that are better.
Mascarpone, Italian ladyfingers, and instant espresso coffee powder can be found
at Italian grocers and many supermarkets.
2 teaspoons instant espresso coffee powder or regular instant coffee
2 tablespoons granulated sugar
3/4 cup boiling water
1/3 cup dark rum
1 (17 ounce) container mascarpone cheese (2 cups), at room temperature
1/2 cup confectioners' sugar
1 cup heavy cream
1 teaspoon vanilla extract
1 (7-ounce) /package dry Italian ladyfingers (savoiardi)
4 ripe peaches, peeled and sliced
- Dissolve the espresso and granulated sugar in the water in a small bowl. (If
you wish, substitute 3/4 cup brewed coffee for the instant espresso and water
and dissolve the sugar in the hot coffee.) Stir in the rum and cool completely.
- In another medium bowl, using a rubber spatula, mash the mascarpone and
confectioners' sugar until combined. In a chilled bowl, whip the cream and
vanilla just until soft peaks form. Fold the whipped cream into the mascarpone.
- One at a time, briefly dip the ladyfingers in the espresso mixture (do not
soak them--it only takes a second), and arrange in a single layer in a 11- by 8-
inch dish, breaking the ladyfingers as needed to fit. Fill any gaps with pieces
of ladyfingers, but don't get obsessive about it. Spread with half of the
mascarpone mixture, then top with the sliced peaches. Dip and layer the
remaining ladyfingers, discarding the leftover espresso mixture, and spread with
the remaining mascarpone. Cover and refrigerate for at least 4 hours or
overnight. Serve, spooned into bowls or large wine glasses.
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