Description

A refreshing summer take on the classic Italian dessert, this no-bake treat features ladyfingers soaked in a vibrant homemade peach syrup and layered with a luscious, almond-scented mascarpone cream. It is the perfect elegant finish for any seasonal gathering or family dinner.

Ingredients

4-5 large fresh peaches, sliced
1 cup water
1 cup granulated sugar, divided
1 tablespoon lemon juice
16 ounces mascarpone cheese, room temperature
2 cups heavy whipping cream, cold
1 package (7 ounces) Savoiardi ladyfingers
1 teaspoon vanilla extract
1/2 teaspoon almond extract

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Instructions

In a medium saucepan, combine sliced peaches, water, sugar, and lemon juice; bring to a boil, then simmer for 15 minutes until thickened.
Strain the syrup into a container, reserving the cooked peaches, and refrigerate both until completely cold.
Using a stand mixer with a whisk attachment, whip the heavy cream on high speed until stiff peaks form, then transfer to a separate bowl.
Swap to the paddle attachment and beat the mascarpone, sugar, 2/3 cup of chilled peach syrup, vanilla, and almond extract until smooth.
Gently fold the whipped cream into the mascarpone mixture in two batches until fully incorporated.
Briefly dip each ladyfinger into the remaining peach syrup and arrange in a single layer in an 8-inch square baking dish.
Spread half of the mascarpone cream over the ladyfingers, then repeat with another layer of dipped ladyfingers and the remaining cream.
Cover and refrigerate for at least 6 hours or overnight; serve chilled with the reserved peach compote on top.

Notes

To ensure the most stable cream layer, avoid over-dipping the ladyfingers; a quick two-second dunk is all they need to absorb flavor without becoming mushy. If the syrup thickens too much while chilling, whisk in a teaspoon of water to reach a dipping consistency.

Prep Time: 30 mins
Cook Time: 15 mins
Category: Dessert
Method: No-Bake
Cuisine: American-Italian