Peach bellini tiramisu…

A dessert with such great versatility, easy to put together, made in advance yet sophisticated with a certain style that gives the impression you were slaving over its appearance for hours. That’s what I love. So, in advance and with time to spare I am sharing my stunning tinned peach and clementine tiramisu with you, did I mention the prosecco yet? I probably make 10 variations of this dessert or so but I must say this has to be a favourite of mine paired with the raspberry and limoncello tiramisu, because I adore the staple product that is tinned fruit. Memories from my childhood, sharing a tin of sliced peaches with my father Rocco with Neapolitan ice cream that we would slice from a cardboard block. Beat that! I can’t. I continue to reminisce.

I have a general stock of tinned fruit in my larder, from pears to peaches, pineapple slices and of course a solitary tin of fruit cocktail to tumble into my retro 1970’s lime jelly. I do however prefer to buy my tinned fruit in fruit juice and not syrup, then adding the juice to the prosecco infused orange juice for added benefit. You can obviously substitute the orange juice for peach juice, apple or pineapple.

Course Dessert

Cuisine Italian

Keyword Peach bellini tiramisu, Tinned peach & clementine Tiramisu, Tiramisu

Prep Time 20

Cook Time 6

Servings 7

Ingredients

300 ml Orange Juice
150 ml Prosecco
6 Large Eggs
5 tsp Granulated Sugar
500 gm Mascarpone
2 Clementine zest
750 gm Savoiardi Biscuits (known as ladies’ fingers)
2x 400 gm Cans Peaches sliced

Instructions

Add the orange juice and limoncello into a shallow bowl.
Separate the eggs. Whites in one bowl and yolks in another. Add the sugar to the egg yolks and whisk for 5 minutes, until pale in colour and creamy.
Add the mascarpone cheese to the egg yolk mixture and combine. Stir with a wooden spoon and then whisk for 1 minute to remove any lumps.
Wash the whisk, then whisk the egg whites until stiff peaks are formed.
Gently fold in the egg whites to the mascarpone mixture, half the mixture at a time. Add the clementine zest.
Take your trifle dish or individual glasses and start layering up the ingredients.
Quickly dip each biscuit into the orange liquor mixture and place in your dish.
Complete one biscuit layer then spoon on a layer of the cream mixture and level. Lay a few slices of peach. Then return to dipping and layering the biscuits, add the cream and peaches.
Continue until you have three sets of layers, finishing with a layer of the mascarpone cream on top.
Chill in the fridge for at least 4–6 hours. If you use glasses or ramekins, they will only need 2 hours to chill.
Serve with Freshly grated clementine zest.