A fresh twist on the classic Italian dessert, this Peach Tiramisu layers juicy peaches, mascarpone cream, and soft ladyfingers, finished with a bright passion fruit topping. Quick to assemble and make-ahead friendly, it’s perfect for summer entertaining.
This easy Peach Tiramisu is a creamy, indulgent dessert that’s deceptively simple to make. Layers of mascarpone and soft ladyfingers are combined with juicy peaches and topped with passion fruit pulp for a refreshing summer treat everyone will love.
What I love about this Peach Tiramisu is how effortless it feels while still looking and tasting impressive. It’s a bright, summery dessert that you can make ahead, perfect for weekends or entertaining. If you’re a fan of easy treats, check out my Pineapple Delight and Biscoff Banoffee Trifle for more no-fuss desserts.
Why You’ll Love This Peach Tiramisu
- Easy to make with simple ingredients
- Can be prepared ahead, just like classic tiramisu
- Perfect for summer and entertaining
- Works well in a large dish or individual dessert cups
Ingredients for Peach Tiramisu
Canned peaches – Use canned peaches in syrup, drained and chopped.
Mascarpone cheese – Soft Italian cheese, full-fat, perfect for creamy tiramisu filling.
Cream – Heavy cream (full-fat) suitable for whipping.
Caster sugar – Fine sugar that dissolves easily into the cream.
Savoiardi biscuits (ladyfingers) – Light, dry sponge biscuits that absorb syrup well.
Passion fruit pulp – Fresh or bottled/canned passion fruit pulp for a tangy, fruity topping.
How to Make Peach Tiramisu
Whip the cream – Beat the cream using the electric beater until its fluffy. Add mascarpone and caster sugar. Continue to beat until it’s smooth and fluffy.
Prep the peaches – drain the peaches reserving the syrup. Cut the peaches in small cubes and
Dip the biscuits – Quickly dunk the ladyfingers in peach syrup so they soften but don’t go soggy.
Layer it up – In a serving bowl, trifle bowl, or individual cups, alternate biscuits, cream, and peaches. Build as many layers as you like.
Top with passion fruit – Spoon the pulp over the top for a fresh, tangy finish.
Chill and enjoy – Refrigerate for a few hours before serving. Like classic tiramisu, this dessert is best made ahead. Ideally, chill for up to 24 hours so the flavours develop and the biscuits soak in juices from peaches.
Watch How to Make Easy Peach Tiramisu
Can you use Fresh Peaches For Tiramisu ?
This peach tiramisu uses canned peaches, which makes it easy to prepare and enjoy all year round. However, fresh peaches work just as well when they’re in season.
Cut the peaches into small cubes, add about 3 tablespoons of caster sugar, and let them macerate until the sugar dissolves and the juices release. For dipping the sponge fingers, you can use peach nectar, or make your own syrup by blending peeled peaches with a little caster sugar.
Making Peach Tiramisu ahead and Storage
This Peach Tiramisu is best made ahead. It can be refrigerated for up to 2 days, allowing the flavours to develop and the biscuits to soften perfectly.
Keep it covered in the fridge until ready to serve.
Other No Bake Desserts to Try
If you try this Easy Peach Tiramisu, I’d love to hear what you think! Leave a comment below and let me know.
Easy Peach Tiramisu
Ingredients
- 1 Pack Savoiardi Biscuits (Sponge Fingers)
- 500 g Canned Peaches in syrup
- 500 g Mascarpone
- 300 ml Thickened Cream
- 3 Tbsp Icing Sugar
- Passionfruit Plup See Notes
Instructions
- In a mixing bowl add thickened cream and beat it using electric beaters until fluffy.
- Add mascarpone and icing sugar, continue to beat until combined and fluffy.
- Drain the peaches and reserve the syrup. Cut the peach slices into small cubes.
- Dip the sponge fingers in peach syrup and layer them in a serving dish or dessert cups. next add a layer of peaches followed by a layer of cream. You can add 2-3 layers or even more if the bowl is deeper. Lastly pour the passion fruit pulp over.
- Referigerate it for few hours, ideally overnight.
