Peach Tiramisu

A delightful twist on the classic Italian dessert, featuring Swiss meringue ladyfingers and rich mascarpone cream layered with juicy peach spread.

By @bakedbylaora

Original recipe source

Cook time: 60 minutes

Servings: 8

Ingredients

• 5 pieces egg whites Large eggs
• 0 salt Just a pinch
• 140 g sugar
• 1 tbsp cornstarch Mixed with vinegar
• 3 tbsp vinegar
• 0 sugar For sprinkling
• 700 g mascarpone
• 50 g powdered sugar
• 250 g whipped cream
• 1 jar St. Dalfour peach heritage fruit spread Use half for the first layer
• 1 can peaches Sliced thinly

Instructions

1. Whisk the egg whites together with a pinch of salt till fluffy on high speed for 1 minute.
2. Gradually add the sugar while whisking and continue until stiff peaks form, about 4-5 minutes.
3. Add the cornstarch paste and mix again until fully incorporated.
4. Use a piping bag to pipe 2 cm wide and 8-10 cm long lines onto a baking sheet. Leave 4 cm space between each.
5. Sprinkle some sugar on top of the cookies and bake at 160°C for 15-18 minutes till slightly golden.
6. Let them sit uncovered at room temperature overnight for maximum crunchiness.
7. In a bowl combine 700g mascarpone, 50g powdered sugar and whisk for a minute.
8. In another bowl, whisk 250g whipped cream until firm peaks form and fold it into the mascarpone mixture.
9. Cover a layer of the tray with ladyfingers and spread half a jar of St. Dalfour peach spread on the first layer. Add some sliced peaches.
10. Add half of the mascarpone cream and repeat the process one more time.
11. Add the final layer of mascarpone cream and decorate with sliced peaches.
12. Let it cool overnight or for at least 8 hours in the fridge.