Recipes

KOO Peach Tiramisu

Treat your guests to the timeless elegance of Tiramisu, where layers of espresso-soaked ladyfingers are delicately interlaced with rich mascarpone filling, enriched with the sweetness of South African KOO peaches. Finished with a dusting off cocoa, this dessert promises a heavenly culinary experience.

Ingredients

Yield: 6 portions

6 Large egg yolks
150 g Granulated sugar
250 ml Cream, fresh
360 ml Mascarpone cheese, at room temperature
250 ml Brewed espresso or strong coffee, cooled
30 ml Coffee liqueur (such as Kahlua or Tia Maria), optional
2 x 410 g KOO sliced peaches, pureed
24-30 Ladyfinger cookies

Unsweetened cocoa powder, for dusting

Method

In a heatproof bowl, whisk together the egg yolks and sugar until pale and thick.
Place the bowl over a pot of simmering water (double boiler) and whisk constantly for about 5-7 minutes, or until the mixture thickens and forms ribbons when you lift the whisk.
Remove the bowl from the heat and let it cool slightly.
In a separate bowl, beat the heavy cream until stiff peaks form.
Gently fold the mascarpone cheese into the egg yolk mixture until smooth and well combined.
Fold in the whipped cream until no streaks remain. Set aside.
In a shallow dish, combine the brewed espresso and coffee liqueur (if using).
Quickly dip each ladyfinger into the coffee mixture, making sure not to soak them for too long, as they will become too soggy.
Arrange a layer of dipped ladyfingers in the bottom of a 20x20 cm square baking dish or a similar-sized serving dish. Alternatively use individual dishes.
Spread half of the mascarpone mixture evenly over the ladyfingers.
Spread half of the pureed KOO peaches over the mascarpone layer.
Repeat the layers with the remaining ladyfingers and mascarpone mixture and KOO Peaches, finishing with a layer of mascarpone mixture on top.
Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavours to meld and the dessert to set.
Before serving, sift a generous amount of cocoa powder over the top of the tiramisu. Slice and serve chilled.