Tiramisu' with Peaches


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What’s better than a refreshing dessert to cool us down in this  hot Shanghainese Summer? In this time of the year we have plenty of fruit variety that we can use to space things up in the kitchen.

My idea is to make a lighter and summer version of tiramisu’ without using coffee nor liquor and with some fresh and juicy peaches.

I have used peaches in syrup (because im too lazy…)  but if you want to use fresh peaches you can dip the savoiardi (lady fingers) into a syrup made with water, sugar and peach juice.

I’ve made this tiramisu’ for the July’s number of That’s Shanghai, you can find me on page 140 🙂

Ingredients (for 8 servings):

  • 250 ml whipping cream (about 1 cup)
  • 175 g Savoiardi (lady fingers)
  • 500 g Peaches in syrup
  • 30 g flour (1/4 cup)
  • 150 g mascarpone
  • 25 g confectioners’ sugar (about 1/4 cup)
  • 300 ml milk (about 1 ¼ cup)
  • 70 g white sugar (about 1/3 cup)
  • 3 egg yolks

Let’s start by preparing the cream pastry. Beat the egg yolks with the sugar, add the flour and slowly pour in the milk. Bring to a boil and boil for about 5 min mixing with a wooden spoon until the cream gets dense. Set aside and let cool down.

Meanwhile, whip the whipping cream and in a separate bowl mix the mascarpone cheese with the confectioners’ sugar.

Separate the peaches from the syrup and cut into smallish pieces

Add the peaches to the mascarpone cream.

Add the cream pastry to the whipping cream and gently mix it up

Now combine together the 2 creams and refrigerate for about 15 min

Soak each Savoiardi biscuit into the peach syrup and line the bottom of a container

Spoon half of the cream on the Savoiardi biscuits.

Repeat with another layer of Savoiardi and cover with the remaining cream.

Decorate it with a few pieces of peach and refrigerate for about 3 hours.

And this is me with a piece of my tiramisu’ with peaches 🙂

One serving provides:

  • Calories:   329   (from fat 152)
  • Fat: 16.9 g
  • Carbohydrates: 37 g
  • Protein: 8.4 g

You can also find this recipe on the July number of That’s Shanghai 🙂


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