No-Gelatin Peach Tiramisu Recipe

Name: No-Gelatin Peach Tiramisu
Prep time: 50 min
Cook time: 25 min
Total time: 75 min
Yield: 2
Cuisine: Korean
Ingredients: Coffee cake sheet:; 95g Egg; 65g Sugar; 7g Corn syrup; 2g Vanilla extract; 60g Cake flour; 17g Melted unsalted butter; 30g Milk; 1/4ts Coffee essence; Peach syrup:; 100g Peach; 65g Sugar; 65g Water; Mascarpone creme:; 100g Mascarpone cheese; 20g Sugar; 1/8ts Vanilla bean paste; 100g Whipped cream (whipped 80%)

by Cooking Tree 2022-10-08

written by Cooking Tree Published: 2022-10-08Last Updated on 2022-10-02

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Cooking Tree will show you how to make a homemade version of this delectable recipe for No-Gelatin Peach Tiramisu.

I made mascarpone cheese tiramisu with peach flesh and pretty pink peach syrup~

Peach is boiled together with the skin to make syrup, but you can make the pink syrup by adding the skin and boiling it.

I didn’t use coffee syrup, I added coffee essence and baked a coffee cake sheet, but it has a lot of coffee flavor than I thought and the color is a soft beige, so it goes well with peaches~

Mascarpone cheese has no sour taste and is soft and savory, so I think it goes well with fruits~*^^*
The syrup is sweet, so if you don’t like it sweet, you can reduce the amount of syrup.

If you eat all the layers together in one bite, it’s really fragrant and sweet, so it makes you feel sweet~

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

No-Gelatin Peach Tiramisu
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Rating: 5.0/5
( 90 voted )

Serves: 2 Prep Time: 50 Minutes Cooking Time: 25 Minutes 25 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Coffee cake sheet:

95g Egg
65g Sugar
7g Corn syrup
2g Vanilla extract
60g Cake flour
17g Melted unsalted butter
30g Milk
1/4ts Coffee essence

Peach syrup:

100g Peach
65g Sugar
65g Water

Mascarpone creme:

100g Mascarpone cheese
20g Sugar
1/8ts Vanilla bean paste
100g Whipped cream (whipped 80%)

Instructions

In a pot of hot water, place a bowl of eggs, sugar, starch syrup, and vanilla extract in it, raise the temperature to 40 degrees while stirring, remove it from the pot, and whip it with a hand mixer until rich ivory-colored bubbles form.
Sift the soft flour and mix, then add a little of the batter to the melted butter and milk (50-60 degrees) and mix.
Put the mixed dough into the main dough, mix, pour into an 18cm oven pan, remove air bubbles, and bake in an oven preheated to 170 degrees for about 25 minutes. After cooling, cut off the top and bottom, then cut into 2 pieces.
Put all the ingredients for peach syrup in a pot and bring to a boil, then filter through a sieve to cool.
Soften the mascarpone cheese, add sugar and vanilla bean paste, mix, add 80% whipped cream and mix to make mascarpone cream.
Cut the sheet to the size of the cup, put the sheet in the cup and squeeze the cream.
Add the cut peaches and pour the syrup.
Put the sheet, cream, and decorate with peaches and syrup.

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