Peaches and Cream Brioche Tiramisu

Name: Peaches and Cream Brioche Tiramisu
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6
Ingredients: 8 brioche rolls cut in half, then each cut into 4 fingers; 2 cans cans peach slices in syrup; 500 ml double cream; 4 tbsp peach schnapps; 2 tbsp icing sugar; 1 tsp vanilla extract; 1 lime zested; 2 tbsp flaked almonds, toasted

A delightful summer twist on the classic Italian dessert, swapping ladyfingers for buttery brioche and coffee for sweet peach syrup. This no-bake treat layers juicy peaches with velvety vanilla cream for a refreshing and elegant finish to any meal.

Servings6 Portions

Prep Time15 Mins

Cook Time60 Mins

Difficulty

Easy

Ingredients

brioche rolls cut in half, then each cut into 4 fingers
8
cans peach slices in syrup
2 cans
double cream
500 ml
peach schnapps
4 tbsp
icing sugar
2 tbsp
vanilla extract
1 tsp
lime zested
1
flaked almonds, toasted
2 tbsp

Step-by-Step Instructions

Drain the canned peach slices over a medium bowl, reserving the syrup. Stir the peach schnapps into the reserved syrup and set aside.

In a separate large bowl, combine the double cream, vanilla extract, and icing sugar. Whisk until the mixture begins to form soft, billowy peaks.

Arrange half of the drained peach slices in a single layer at the bottom of a large serving dish.

Lightly brush the brioche fingers with the boozy peach syrup. Avoid dunking them completely, as brioche is porous and will quickly become soggy. Layer the brushed brioche over the peaches.

Spread half of the whipped cream over the brioche layer. Repeat the process with the remaining peaches and syrup-brushed brioche, finishing with a final layer of cream.

Cover and refrigerate for at least 1 hour (or up to 24 hours) to allow the flavors to meld and the texture to set. Just before serving, garnish with fresh lime zest and toasted flaked almonds.