Fresh nectarine tiramisu: During the summer months, peaches, plums and nectarines can be found all over Florida. Any of these fruits can be used as alternatives for creating your fresh nectarine tiramisu. You can even used fruits in syrup within the layers. However, we do recommend making your first tiramisu with fresh fruit.
Italians are very, very fond of their tiramisu and we have enjoyed a number of different flavors during our stays there. Using fruits to make a tiramisu results in a very colorful and light dessert for every occasion. We encourage to explore the possibilities just as we have. You certainly won’t regret it and what a lovely surprise it will be for the whole family!
You can also swop the ladyfingers for carefully cut pound cake. This may make the tiramisu a little sweeter – guess that’s OK!
What makes this tiramisu stand out is a layer of cooked nectarines layered with the mascarpone. It makes the whole thing ‘POP’.
Once you have mastered the technique of making a tiramsu, the changes you can make are only limited to your own imagination.
Fresh nectarine tiramisu
- 500 g fresh nectarines
- 50 g water
- 40 g sugar
- 250 g mascarpone
- 300 g fresh nectarines (for decorating)
- 50 g confectioners sugar
- 200 mls whipping cream
- 300 g ladyfingers (30 – 35)
- limoncello or pineapple juice (for dipping the ladyfingers)
- peach jam or jello in liquid state (for brushing top)
- small, fresh mint leaves (to decorate)
- First prepare the cooked nectarines: Peel 500 g of nectarines and cut them into cubes. Put the nectarines in a saucepan, add the 40 g of granulated sugar, the 50 g of water and cook over low heat until the peaches are well cooked but not crushed. Allow to cool completely
- Prepare the egg-free mascarpone cream
- In a mixing bowl, with the electric whisk, work the mascarpone with the icing sugar until it is homogeneous and creamy.
- In a separate mixing bowl, whip the cream until stiff peaks. Incorporate the cream into the mascarpone and mix with a spatula with movements from the bottom up.
- Prepare the syrup: In a rectangular container pour two cups of water and add the limoncello liqueur. The amount of limoncello to add depends on your tastes. Pineapple juice can also be used.
- Assemble the nectarine tiramisu: Quickly dip the ladyfingers in the limoncello sauce, As you do, place them in a rectangular baking dish (approx. 26 x 16 cm). Enough to cover the bottom without gaps.
- Proceed with a layer of mascarpone cream, a layer of cooked nectarines and cover with another layer of dipped ladyfingers.
- Proceed in layers until all the ingredients are used up, finishing with a layer of cream.
- Carefully wash the 300 g of nectarines, cut them into thin slices and arrange them on the tiramisu. Decorate with mint leaves.
- Brush the surface with the peach jam or jello. The peach slices will turn out shiny and will not lose color.