Peach melba tiramisu
Serves: 6-8
Prep time: 35 minsTotal time: 
Recipe photograph by Martin Poole
Peach melba tiramisu
An indulgent clash of two classic desserts – amaretto-soaked biscuits topped with a fruity layer and a rich mascarpone cream
Serves: 6-8
Prep time: 35 minsTotal time: 
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Nutritional information (serving)
Calories
677Kcal
Fat
47gr
Saturates
24gr
Carbs
45gr
Sugars
42gr
Fibre
2gr
Protein
11gr
Salt
0.2gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 200g crunchy amaretti biscuits
- 3 ripe peaches, halved, stoned and diced
- 150g raspberries
- 3 medium egg yolks*
- 60g caster sugar
- 250g mascarpone
- 150ml double cream
- 125g ricotta
- 1 tsp vanilla bean paste
- 2 tbsp amaretto liqueur
- 25g toasted flaked almonds
For the amaretto syrup
- 30g light brown sugar
- 4 tbsp amaretto liqueur
Step by step
Get ahead
Make the tiramisu up to 1 day ahead of serving. Keep covered in the fridge and scatter over the topping just before serving.
- Start with the amaretto syrup. Put the brown sugar in a pan with the amaretto liqueur and 4 tablespoons of water. Heat until the sugar has dissolved and then simmer gently for a couple of minutes. Remove from the heat and leave to cool.
- Reserve a couple of the amaretti biscuits and then put the remainder in a dish or bowl. Pour over the amaretto syrup and turn the biscuits in the syrup until they are well-coated. Divide the biscuits among six large or eight small serving glasses, pushing them down slightly so they cover the base. Toss the diced peaches and raspberries together and then spoon them into the glasses.
- Put the egg yolks and caster sugar in a heatproof bowl and set over a pan of simmering water. Whisk over the heat until the mixture is pale, creamy and doubled in size. Remove from the heat and leave to cool. Put the mascarpone, double cream, ricotta, vanilla bean paste and amaretto in another bowl and whisk to soft peaks. Carefully beat in the whisked egg mixture and then spoon the mixture over the fruit in each glass. Chill for a couple of hours.
-
To serve, crumble the reserved amaretti biscuits and mix with the toasted almonds. Scatter the crunchy mixture over the top of each tiramisu.
*This recipe contains lightly cooked eggs.
