Peach Tiramisu Recipe
vanilla cake / black tea simple syrup / peach mascarpone cream
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Frequently paired with
The best thing to pair and share with PEACH TIRAMISU
Ingredients
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Vanilla Cake
Black Tea Simple Syrup
Peach Mascarpone Cream
Method
Vanilla Cake Preparation
Prepare the Cake
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined. Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Black Tea Simple Syrup Preparation
Make the Simple Syrup
In a small saucepan, combine the water and sugar. Bring to a boil over medium heat, stirring until the sugar has dissolved. Remove from heat and add the black tea bags. Allow to steep for 10 minutes. Remove the tea bags and let the syrup cool completely.
Peach Mascarpone Cream Preparation
Prepare the Cream
In a mixing bowl, combine the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract. Whip until soft peaks form. Gently fold in the diced peaches.
Assembly
Assemble the Tiramisu
Slice the cooled vanilla cakes in half horizontally to create four layers. Place one layer on a serving platter and brush generously with the black tea syrup. Spread a layer of the peach mascarpone cream over the cake. Repeat the process with the remaining layers. Finish with the remaining mascarpone cream on top. Refrigerate for at least 4 hours, preferably overnight, before serving for the best flavor.