Sweet peaches, creamy mascarpone, and soft savoiardi layered into one seriously dreamy Peach Tiramisu make this chilled dessert feel light, fresh, and fruity.
Tiramisù has always been one of my favourite Italian desserts, and this Peach Tiramisù is the version I make most often.
Rather than the traditional coffee and cocoa flavours, this version uses sweet peaches, peach syrup, and creamy mascarpone for a lighter and more refreshing dessert. It still has the soft layers and rich creaminess of a classic Tiramisù, with a fresh fruity twist.
I love how elegant it looks once layered into the serving dish. You can use store-bought mascarpone or homemade mascarpone for this recipe, depending on what you prefer.
The recipe comes together very easily and requires no baking. It’s perfect for family lunches, casual dinners, or any time you want something chilled and simple to prepare.
You can serve it in individual bowls or make one large dish to portion at the table. Either way, it’s fresh, creamy, fruity, and always a favourite in our house.
Why We Love No-Bake Peach Tiramisu
- Chilled desserts like this are always nice to have ready in the fridge for guests or family lunches.
- Leftovers taste even better after a night in the fridge once the layers settle properly.
- It’s a good alternative for anyone who finds classic Tiramisù too rich or too strong in flavour.
Key Ingredients for Peach Tiramisu
Peaches
Peaches add natural sweetness and a soft fruity flavour throughout the dessert. Canned peaches work very well because they become silky in the layers, while the syrup adds extra peach flavour to the biscuits.
Mascarpone
Mascarpone gives the cream a smooth, velvety texture and a delicate milky flavour. I often use my homemade mascarpone for this recipe because it tastes especially fresh. A good quality store-bought mascarpone works very well too.
Savoiardi Biscuits
Add delicate sponge-like layers and a soft, airy texture to the dessert. Traditional Italian savoiardi hold their shape particularly well after chilling, which gives the Tiramisù a more delicate layered texture.
Peach Syrup
Peach syrup gives the savoiardi their moist texture and delicate fruity flavour. It creates a lighter finish than the traditional coffee soak used in classic Tiramisù.
Find the complete list with measurements in the recipe card below.
How to Make Peach Tiramisu
Step 1: Beat the egg yolks and sugar using an electric hand mixer until the mixture becomes pale, thick, and fluffy.
Step 2: Add the mascarpone and continue whipping until smooth and fully incorporated.
Step 3: Whip the egg whites until firm peaks form, then gently fold them into the mascarpone mixture.
Step 4: Chop the peach halves into small pieces.
Step 5: Dip the savoiardi into the peach syrup until lightly soaked.
Step 6: Arrange the soaked savoiardi in a single layer in a serving dish. Spread some mascarpone cream over the top and add some chopped peaches. Repeat with another layer of savoiardi, cream, and peaches to make 2 layers.
Step 7: Finish with the remaining cream and decorate the top with the halved peaches.
Frequently Asked Questions
Yes, though canned peaches are more convenient because the syrup is also used for soaking the savoiardi. If using fresh peaches, prepare a light peach syrup separately. Frozen peaches also work, but they should be fully thawed and drained well before using so the layers don’t become too wet.
You can use sponge cake, pound cake, or sponge fingers instead. Keep in mind that softer cakes absorb the peach syrup more quickly and give the Tiramisù a softer texture after chilling.
Drain the peaches well before layering, whip the egg whites until stiff peaks form, and avoid overmixing the mascarpone. Proper chilling also helps the Tiramisù set with a smooth and creamy texture.
Yes, you can use pasteurised eggs if preferred. You can also make a cooked egg cream before mixing it with the mascarpone, which gives the dessert a slightly denser texture while still keeping it creamy and smooth.
Extra Help from the Kitchen
Use Cold Eggs – Take the eggs straight from the fridge before separating them. Cold egg whites whip faster and hold more air, which gives the mascarpone cream a lighter texture once folded through.
Drain the Peaches Well – After chopping the peaches, place them briefly on kitchen paper to remove excess syrup. This helps keep the cream thick and prevents extra moisture from collecting between the layers.
Chill the Serving Dish First – Place the serving dish in the fridge for 15 to 20 minutes before assembling the Tiramisù. A cold dish helps the mascarpone cream stay firmer while spreading the layers.
Slice the Peaches Evenly – Cut the peaches into small, similar-sized pieces for a more even distribution through the dessert. Larger chunks can make the layers uneven and more difficult to portion neatly.
Add the Peach Decoration Before Serving – Decorate the top shortly before serving rather than before chilling. The peaches stay fresher looking and release less moisture onto the cream.
Variations and Twists
Mix in Amaretti – Crushed amaretti biscuits bring a delicate almond flavour and a slightly crisp texture between the layers.
Raspberry Peach Tiramisu – Scatter raspberries between the peach and mascarpone layers for a slightly tangy fruit contrast. They balance the sweetness of the peaches and add a pretty colour to the dessert.
Peach Melba Tiramisu – Spoon a little raspberry sauce over the peaches for a Peach Melba-style version. Keep the sauce light so the savoiardi stay soft without becoming too wet.
Peach Cobbler Tiramisu – Add a thin layer of crushed biscuits or lightly toasted crumbs between the mascarpone cream and peaches for a cobbler-style texture.
Pour in Peach Liqueur – Stir a splash of peach liqueur into the peach syrup for a more grown-up version. Limoncello also works if you want a light citrus flavour with the peaches.
Storage and Shelf Life
Store Peach Tiramisu covered in the fridge for up to 3 days. A tightly covered serving dish or airtight container helps keep the cream fresh and prevents the savoiardi from drying out. The texture is usually best during the first 24 to 48 hours.
You can freeze Peach Tiramisu for up to 1 month, though the mascarpone cream may lose some of its smooth texture once thawed. Wrap the dish well or use a freezer-safe airtight container to help prevent ice crystals from forming.
Thaw overnight in the fridge before serving. Peach Tiramisu is best served chilled straight from the fridge.
Chilled Desserts to Try Next
- Coconut Tiramisù in a Jar
- Peach and Almond Trifle
- Pineapple Layered Dessert
- Lemon Dessert in a Jar
- Quick and Easy Blueberry Trifle
No-Bake Peach Tiramisu with Ladyfingers Recipe
Ingredients
- 400 g – 14 oz mascarpone
- 25 savoiardi biscuits (ladyfingers)
- 4 eggs – separated
- 4 tbsp sugar
- 3 canned peach halves – plus extra for decorating
- syrup from the canned peaches
Instructions
- Beat the egg yolks and sugar using an electric hand mixer until the mixture becomes pale, thick, and fluffy.
- Add the mascarpone and continue whipping until smooth and fully incorporated.
- Whip the egg whites until firm peaks form, then gently fold them into the mascarpone mixture.
- Chop the peach halves into small pieces.
- Dip the savoiardi into the peach syrup until lightly soaked.
- Arrange the soaked savoiardi in a single layer in a serving dish. Spread some mascarpone cream over the top and add some chopped peaches. Repeat with another layer of savoiardi, cream, and peaches to make 2 layers.
- Finish with the remaining cream and decorate the top with the halved peaches.
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You k ow I cannot make it thru the day without your blog!! I love your recipes and pictures. Everything makes you want to lick the page..lol. I really need a recommendation for a new DSLR CAMERA please can you help? Not a cheap camera a good camera and lens especially for food pics. I have ask a lot of bloggers no response. If you have time I would greatly appreciate it.
Hi Bea! THANK YOU so much for such a lovely comment! 🙂
I have written a post about food photography and the cameras/lenses I use. You can find it here: http://www.manusmenu.com/blogging-tips/food-photography
I now have a Canon EOS 6D and love it. The 2 lenses I use the most are Canon EF 50mm f/1.4 USM and Canon EF 100mm f/2.8L IS USM Macro Lens. If you have to chose between one or the other lens, I would get the 50mm (even an f/2.8 is fine, unless you plan on shooting at night/in restaurants/without a tripod), as it is more versatile and probably the best lens to start with. I used only that for 2 years and I was (and still am) very happy with it. I just recently bought the macro lens and love it too as it lets me take close up pictures and show more details, but it is not good for all recipes. If I need to photograph a whole cake, then I need to use the 50mm or it won’t fit in the frame. 😉 Let me know if you have any other questions! 🙂
I love cold creamy desserts and this one hits the spot!
look amazing !
I usually don’t like tiramisu because of the coffee flavor, but this looks like I one I would love!
I was just thinking about a peach tiramisu! I’ve been into the creamy desserts lately and the last of the sweet peaches are still available! Glad you made this!
Favoloso very very very good buona giornata