Peach and hazelnut tiramisu

A very refreshing dessert ! The combination between peach and hazelnut works really well ! You have an excellent balanced dessert thanks to the freshness of the peach, the sweetness of the mascarpone, the strong flavour of the hazelnut ladyfingers and the crunchiness of the praline.


Ingredients for 6 servings :

  • 3 ripe peaches

For the hazelnut ladyfingers :

  • 20g of plain flour
  • 60g of hazelnut powder
  • 65g of sugar (I did half caster sugar half icing sugar)
  • 90g of egg white+ 30g of sugar

For the mascarpone mix :

  • 250g of mascarpone
  • 6 eggs
  • 75g of sugar

For the praline :

  • A half and half hazelnut sugar mix (it depends on how often you use it or not ! I did a 100g hazelnut batch)

Process :



For the hazelnut ladyfingers :

It is a “dacquoise” dough but piped in ladyfinger shape :

– Mix hazelnut powder, sugar and flour together

– Whisk the egg whites until they form peaks (add the sugar when they start foaming)

– Gently mix the egg whites with the powder thanks to a spatula

– Put the dough in a piping bag and pipe on a baking sheet placed on a baking tray

– Cook for about 15min at 180°C (when they turn golden brown)

For the mascarpone mix :

– Separate yolks from egg whites

– In a bowl beat egg yolks and half of the sugar, whisk until thick and very pale in color

– Add the mascarpone and beat together (it has to almost double in size)

– Whisk the egg whites until they form peaks (add the remaining sugar when they start foaming)

– Mix the egg whites with the mascarpone mix

– Put the mix in a piping bag and put it in the fridge

For the praline :

– Put the hazelnut on a baking tray and roast them for about 15min at 180°C (you should peel them easily and the roasted hazelnut smell has to fill your kitchen)

– Peel off the hazelnut (just by rubbing them)

– Put the sugar in a pan with a table spoon of water et heat it.  As soon as you reach a golden color, put all the hazelnut and stir well. The hazelnut will be covered with a thin white layer, you have to continue heating for the sugar become caramel again. Once all the hazelnuts are coated by caramel, spread them on a oiled marble (failing that baking sheet on a baking tray). When it is cool, break in big pieces and put them in a good blender (if your blender can crush ice, it is powerful enough) and mix until you reach the desired size.

Put the ingredients together :

– Diced the peaches

– Put a layer of ladyfingers in a ramekin, put some peach, sprinkle with praline and finally put a layer of mascarpone mix

– Do the same until the top of the ramekin with the remaining of the ingredients

– Put the ramekins in the fridge for at least 4 hours et sprinkle with praline when serving

Bon appétit !  



Sweetness and freshness for a tiramisu different from the regular one.