Peach Tiramisu

When summer peaches are at their sweetest, it’s almost a crime not to showcase them in a dessert worthy of their flavor. This Peach Tiramisu is a love letter to sunny days, ripe fruit, and the magic of Italian dolci :no coffee, no cocoa, just pure golden bliss.

Instead of the usual espresso soak, chef Luca Manfè is giving our ladyfingers a refreshing dip in sparkling Limonata, layering them with pillowy mascarpone cream, juicy local peaches, and a crunchy crown of crushed amaretto cookies. The result? A dessert that’s rustic yet elegant, refreshing yet indulgent , and impossible to stop at just one slice.

It’s the kind of showstopper that looks like you spent hours in the kitchen, but comes together with surprising ease. 

Difficulty : easy

Prep time : 45 minutes

Cook time :  none!

Doses for : 6 people

INGREDIENTS

6 eggs ( 6 yolks and 4 white only)

2/3 granulated sugar ( divided 1/3 +1/3)

1lb mascarpone cheese

1 packet savoiardi ladyfingers

3-4 ripe peaches 

6-8 amaretti cookies ( crushed by hand)

2 limonata soda 

PREPARATION

1. Separate the Eggs:

Place all 6 yolks in a mixing bowl. Set aside 4 of the whites in another bowl and refrigerate for later use.

2. Whip the Yolks:

In a stand mixer (or using a hand mixer), beat the 6 egg yolks with 1/3 cup sugar on high speed for at least 5 minutes, until they triple in volume, become pale yellow, and have a light, mousse-like texture.

3. Make the Mascarpone Cream:

In a large bowl, place the mascarpone cheese. Add the yolk mixture in increments, folding or whisking gently to avoid lumps. The result should be creamy, smooth, and airy.

4. Whip the Egg Whites:

Clean the mixer bowl and whisk thoroughly. Beat the 4 egg whites on medium-high speed until foamy. Gradually add the remaining 1/3 cup sugar, then increase to maximum speed and beat until stiff peaks form.

5. Fold Whites into Mascarpone:

Gently fold the whipped egg whites into the mascarpone-yolk mixture, in three additions. Be careful not to deflate the cream—use long, sweeping folds.

6. Assemble the Tiramisu:

• Pour the Limonata Siciliana into a shallow bowl.
• Quickly dip each ladyfinger into the limonata (don’t soak too long—they’ll get soggy), and arrange them in a single layer at the bottom of a casserole or baking dish.
• Spread a layer of mascarpone cream over the ladyfingers.
• Scatter a layer of chopped peaches on top.
• Repeat the process: dip & layer ladyfingers → mascarpone cream → peaches.   Finish with Crunch:

7. Finish with Crunch:

Crush the amaretto cookies with your hands and sprinkle generously over the top layer for added texture and almond-scented magic.

8. Chill:

Refrigerate for at least 6 hours, or overnight if possible. Serve cold.