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Summer Peach Tiramisu: Light, Bright and Fruity

  • 4 min read
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Peach Tiramisu is a refreshing summer take on the classic Italian dessert. Creamy mascarpone and silky peach curd combine with juicy, ripe peaches and coffee-soaked ladyfingers to create a light, fruity, no-bake treat that’s perfect for gatherings.

italian fresh peach dessert.

Tiramisu is a versatile dessert that adapts beautifully to seasonal fruit. This recipe follows the classic no-bake approach — a rich mascarpone-based filling folded with whipped cream and peach curd, layered with coffee-dipped ladyfingers and fresh peach pieces. It’s an elegant dessert that showcases peaches at their peak: juicy, naturally sweet and full of summer flavor.

This peach tiramisu works well for family dinners, potlucks, or a weekend dinner party. Prepare it ahead of time and chill until the layers set for the best texture and flavor. The result is creamy, fragrant and bright — a guaranteed crowd pleaser.

Ingredients

To make this light and fruity peach tiramisu, gather the following ingredients:

  • Fresh peaches, peeled and cubed into 1/4 inch pieces (use drained canned peaches if fresh fruit is unavailable).
  • Ladyfingers (savoiardi).
  • Strong coffee or espresso, freshly brewed and chilled. You can use any coffee you enjoy.
  • Egg yolks. For safety in no-bake recipes consider pasteurized eggs or gently cook yolks and sugar over a double boiler.
  • Sugar (for the yolks) and powdered sugar for the topping.
  • Mascarpone cheese, cold or room temperature — do not substitute cream cheese for the authentic texture and flavor.
  • Peach curd or peach preserves — homemade peach curd is ideal if available.
  • Heavy whipping cream, very cold. Some is folded into the filling and more is whipped for the topping.

Step By Step Instructions

Make the Filling

  1. Set up a double boiler: simmer a small pot of water and place a heatproof bowl over it (bowl should not touch the water). In the bowl whisk together the egg yolks and sugar until the sugar dissolves and the mixture becomes pale and slightly thickened.
  2. Remove the bowl from the heat and allow the mixture to cool slightly, then fold in the mascarpone cheese until smooth and well combined.
  3. In a separate chilled bowl, whip the heavy cream to medium-stiff peaks. Gently fold the whipped cream into the mascarpone mixture until uniform and airy.
  4. Fold in the peach curd or preserves until streaked and evenly distributed. The filling should be creamy with visible peach ribbons.
steps for making mascarpone cheese filling.

Assembling

  1. Pour the chilled coffee into a wide, shallow bowl. Quickly dip each ladyfinger for 1–2 seconds to avoid over-saturating; they should be moist but not falling apart.
  2. Arrange a single layer of dipped ladyfingers across the bottom of your serving dish (an 8-inch pan, springform, or individual cups work well).
  3. Scatter half of the chopped peaches evenly over the ladyfingers.
  4. Spoon and spread half of the mascarpone-peach filling over the peaches in an even layer.
  5. Repeat with another layer of dipped ladyfingers, the remaining chopped peaches, and the remaining filling.
  6. Cover and refrigerate for at least 6 hours, preferably overnight, to allow the layers to set and the flavors to meld.
  7. Just before serving, whip additional heavy cream with powdered sugar until stiff peaks form. Spread or pipe the whipped cream across the top and decorate with thin peach slices.
steps for assembling italian peach dessert.
italian peach tiramisu.

Tips

  • Add a teaspoon of almond extract to the mascarpone mixture and sprinkle sliced almonds on top for an extra layer of flavor and texture.
  • Do not over-whip the mascarpone or fold it too vigorously with the egg mixture; it can separate or become grainy.
  • For a more pronounced coffee note, mix a splash of peach liqueur with the espresso before dipping the ladyfingers — note this adds alcohol.
  • If you’re concerned about raw eggs, use pasteurized yolks or fully cook the yolk-sugar mixture over the double boiler until it thickens slightly.
  • Use very cold heavy cream and chilled bowls to get firm, stable whipped cream for both folding and topping.

Yields and Storage

  • This recipe yields approximately 8 servings. Use an 8-inch or 9-inch dish, a standard springform pan, or serve in eight individual cups.
  • Store leftovers tightly covered in the refrigerator for up to 3 days. The tiramisu is best within the first two days to avoid overly soggy ladyfingers.
  • If you need to transport the dessert, refrigerate until firm, then cover gently with plastic wrap or a lid for short trips.
dessert in a plate with a fork.

Variations and Related Desserts

You can adapt this tiramisu to different flavors and textures while keeping the same assembly technique. Consider these ideas:

  • Replace peach curd with apricot or orange curd for a different citrus-fruit profile.
  • Add chopped toasted pistachios or almonds between layers for crunch.
  • Serve in individual glasses for elegant portioning and easy presentation.

Related desserts that pair well with peaches include peach muffins, Italian cream puffs, and Torta Tenerina — all great choices when you want more seasonal fruit desserts.