Tiramisu aux Peches
Recipe type: Dessert
Cuisine: French
Prep time:
Cook time:
Total time:
Serves: 8
- 12 Ripe Peaches, washed, pitted and cut in quarters
- 3 Large Eggs
- ¾ Cup White Sugar
- 1 Container (500ml) = 2 Cups Mascarpone
- 8 Large Lady Finger Biscuits, or equivalent
- 2 cups Mixed juice of peach, orange and a bit of thyme liqueur
- 1 Cup Honey
- In a heavy sauce pan cook the peaches and honey on the stove top
- Once the peaches start to ooze liquid, cover and lower the heat
- In total, cook for about 15 minutes until the peaches are soft and the skin can be easily removed
- Prepare the topping by separating the egg yolks from the whites
- With a mixed blend the whites until firm
- By hand in a separate bowl mix the egg yolks, sugar and mascarpone together until well blended
- Gently fold the egg whites into the above mixture
- In a bowl soak the biscuits in the juice and liqueur blend for 2-3 minutes
- Place the biscuits in the serving dishes (drain the juice)
- Top with the cooked peaches
- Finally the mascarpone egg mixture on the top
- Place in the fridge until ready to serve
Recipe by Ginger and Nutmeg at https://www.gingerandnutmeg.com/2011/08/cooking-in-the-var
3.2.2499