Fresh Peach and Orange Tiramisu
Photography Manja Wachsmuth.
Put a summer twist on the classic by using fresh juicy peaches and a lighter cream filling infused with aromatic oranges and brown sugar.
Serves: 6
INGREDIENTS
8 large peaches, free-stone if possible
1 tablespoon lemon juice
2 cups thick plain yoghurt
250 grams mascarpone
2 tablespoons brown sugar
1 tablespoon orange liqueur
1 teaspoon finely grated orange zest
1½ packets ladyfinger biscuits
2 cups freshly squeezed orange juice
1 tablespoon orange liqueur
To serve
¼ cup nuts, use roasted almonds or macadamias or shelled raw pistachios
fresh raspberries
icing sugar
METHOD
Cut a cross in the base of each peach. Drop into a saucepan of boiling water and leave for about 1 minute then remove with a slotted spoon to a bowl of cold water.
Carefully peel off the skins and cut the flesh into wedges or chunks if not freestone and toss in a bowl with the lemon juice.
Whisk the yoghurt, mascarpone, sugar, liqueur and orange zest in a bowl until well combined.
Put the orange juice and liqueur in a shallow dish.
Dip the ladyfingers in the juice for a few seconds if you want the biscuits to be crisp, or for a little longer if you like them softer.
To assemble: Layer the serving bowl as follows: first ladyfingers, then peaches, then cream. Make two more layers ending with a layer of peaches on top. Cover and chill for 1 hour.
To serve: Scatter the tiramisu with nuts and raspberries if using and a dusting of icing sugar.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.