Eggless Peach Tiramisu
A summery peach tiramisu layered with peach-soaked ladyfingers, vanilla mascarpone cream, macerated nectarines, and toasted hazelnuts.
Instead of coffee and cocoa, this summer tiramisu uses nectarines twice: fresh slices bring texture while a quick peach sauce soaks the ladyfingers.
Instructions
- 1
Thinly slice the 200 g of nectarines and place them in a bowl with the 20 g of sugar. Toss gently and leave to macerate for about 30 minutes. Meanwhile, dice the remaining 300 g of nectarines for the sauce.
30 min
- 2
Put the diced nectarines in a saucepan with the 80 g of sugar and 120 g of water.
- 3
Cook over medium heat for 7-8 minutes. Remove from the heat, blend until smooth with an immersion blender or food processor, and set the peach sauce aside.
8 min
- 4
Toast the peeled hazelnuts in a dry skillet over medium heat for about 5 minutes, until golden. Transfer them off the heat. In a large bowl, combine the mascarpone, cold cream, and powdered sugar.
5 min
- 5
Add the vanilla seeds and whip with an electric hand mixer until the cream is firm. Spread a thin layer of mascarpone cream over the base of a 30 x 20 cm baking dish.
- 6
Dip the ladyfingers briefly in the peach sauce and arrange them over the base to form the first layer. Cover with mascarpone cream.
- 7
Smooth the cream and distribute almost all the macerated nectarine slices over it. Add a second layer of ladyfingers dipped in peach sauce.
- 8
Cover with the remaining mascarpone cream and smooth the surface. Decorate with small dots of peach sauce and the reserved nectarine slices.
- 9
Finish with the toasted hazelnuts and a few sage leaves, then keep chilled until ready to serve.
Ago's Notes
- The recipe contains no added or raw egg in the mascarpone cream, but many commercial ladyfingers contain egg. Use certified egg-free ladyfingers if you need the entire dessert to be egg-free.
- Choose ripe but still firm nectarines so the slices hold their shape and do not make the layers watery.
- Refrigerate covered for no more than 2 days. Freezing is not recommended.
- The 30-minute maceration is listed separately from the source's 20-minute preparation and 10-minute cooking times and is included in the 60-minute elapsed total.
Chill the assembled tiramisu until serving so its layers remain creamy, cool, and well defined.
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