Egg-free peach tiramisu

Name: Egg-free peach tiramisu
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6
Ingredients: Nectarines to be cleaned 7 oz; Ladyfingers 15; Whole peeled hazelnuts 0.7 oz; Sugar 5 tsp; Sage to taste; Mascarpone cheese 1 ¾ cup; Fresh liquid cream 1 ¼ cup; Powdered sugar ½ cup; Vanilla bean (the seeds) 1; Nectarines 0.7 lb; Water ½ cup; Sugar 6 ½ tbsp

Difficulty: Easy
Prep time: 20 min
Cook time: 10 min
Serving: 6
Cost: Average
Note + the maceration time for the peaches (30 min.)

PRESENTATION

Egg-Free Peach Tiramisu trades the coffee soak for a homemade peach sauce, turning the layered Italian classic into something unmistakably summery. Savoiardi soak up that fruity liquid, then layer with a vanilla-scented mascarpone cream, fresh peach slices, toasted walnuts for crunch, and a few sage leaves for a quietly aromatic finish. Light and indulgent at once, it comes together in a few straightforward steps and works equally well for a relaxed family lunch or a dinner with friends. Skipping raw eggs doesn't mean settling for a thinner result.

The mascarpone cream, built from mascarpone and heavy cream rather than a yolk base, holds its structure well and stays genuinely creamy throughout. The peach sauce keeps every layer moist without turning soggy, and the combination of sage and toasted walnuts gives this dessert a flavor depth that plain fruit versions rarely reach. As a no-bake summer dessert, it's easy to prepare ahead, and the peach-forward layers make it a natural fit for the season whenever ripe fruit is at its best.

INGREDIENTS

For a 12x8-inch pan: Nectarines 7 oz (200 g) - to be cleaned; Ladyfingers 15; Whole peeled hazelnuts 0.7 oz (20 g); Sugar 5 tsp (20 g); Sage to taste

For the mascarpone cream: Mascarpone cheese 1 ¾ cup (400 g); Fresh liquid cream 1 ¼ cup (300 g); Powdered sugar ½ cup (60 g); Vanilla bean 1 - (the seeds)

For the peach sauce: Nectarines 0.7 lb (300 g); Water ½ cup (120 g); Sugar 6 ½ tbsp (80 g)

Preparation

How to prepare Egg-free peach tiramisu

To prepare the egg-free peach tiramisu, first slice about 1 1/3 cups (200 g) of peaches into thin slices 1, transfer them to a bowl with about 1 1/2 tablespoons (20 g) of sugar 2 and let them macerate for about 30 minutes. Meanwhile, prepare the peach sauce: cut about 2 cups (300 g) of peaches into cubes 3.

Pour the peach cubes into a small saucepan 4, then add the sugar 5 and the water 6.

Cook over medium heat for about 7-8 minutes 7. With the heat off, blend with an immersion blender 8 and set aside 9.

Now place the hazelnuts in a frying pan 10, turn on the heat and toast them over medium heat for about 5 minutes, until golden. Meanwhile, prepare the mascarpone cream: in a bowl add the mascarpone, the heavy cream 11 and the powdered sugar 12.

Add the seeds from the vanilla bean 13 and whip with electric beaters until firm 14. You're ready to assemble the tiramisu: take a 12x8-inch (30x20 cm) baking dish and spread a layer of the mascarpone cream on the base 15.

Soak the ladyfingers in the peach sauce 16, then arrange them on the bottom of the baking dish to form the first layer 17. Cover with the mascarpone cream 18.