Fresh Peach and Orange Tiramisu
Photography Manja Wachsmuth.
Put a summer twist on the classic by using fresh juicy peaches and a lighter cream filling infused with aromatic oranges and brown sugar.
Serves: 6
INGREDIENTS
8 large peaches, free-stone if possible
1 tablespoon lemon juice
2 cups thick plain yoghurt
250 grams mascarpone
2 tablespoons brown sugar
1 tablespoon orange liqueur
1 teaspoon finely grated orange zest
1½ packets ladyfinger biscuits
2 cups freshly squeezed orange juice
1 tablespoon orange liqueur
To serve
¼ cup nuts, use roasted almonds or macadamias or shelled raw pistachios
fresh raspberries
icing sugar
METHOD
Cut a cross in the base of each peach. Drop into a saucepan of boiling water and leave for about 1 minute then remove with a slotted spoon to a bowl of cold water.
Carefully peel off the skins and cut the flesh into wedges or chunks if not freestone and toss in a bowl with the lemon juice.
Whisk the yoghurt, mascarpone, sugar, liqueur and orange zest in a bowl until well combined.
Put the orange juice and liqueur in a shallow dish.
Dip the ladyfingers in the juice for a few seconds if you want the biscuits to be crisp, or for a little longer if you like them softer.
To assemble: Layer the serving bowl as follows: first ladyfingers, then peaches, then cream. Make two more layers ending with a layer of peaches on top. Cover and chill for 1 hour.
To serve: Scatter the tiramisu with nuts and raspberries if using and a dusting of icing sugar.
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