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Peach Tiramisu

2 round dessert cups measuring 6.4cm by height 10cm

[Coffee Cake]

  • 95g egg

  • 65g sugar

  • 1/2tbsp corn syrup

  • 1/2tsp vanilla essence

  • 60g cake flour

  • 20g unsalted butter, melted

  • 2tbsp milk

  • 1/4tsp coffee essence

[Peach Syrup]

  • 100g white peach

  • 65g sugar

  • 65ml water

[Mascarpone Cream]

  • 100g mascarpone cream cheese

  • 20g sugar

  • 1/2tsp vanilla essence

  • 100g whipped cream

  • White peach cubes


  1. Cake: Preheat oven 170degC.

  2. In a heatproof bowl, add in eggs, sugar, corn syrup and vanilla. Place bowl over a pan of simmering water. Using a balloon whisk, whisk till temperature reaches 40degC.

  3. Remove bowl from heat. Then, electric whisk mixture till it is pale and thick.

  4. Sift in cake flour and fold it in.

  5. Add coffee essence to melted butter and mix well. Scoop some batter and add to butter mixture and mix well. Then pour mixture back into batter and mix well.

  6. Grease and line a 7inch cake pan with parchment paper. Pour batter in and bake for 25mins.

  7. When done, remove from pan, peel off parchment and allow to cool.

  8. Syrup: Slice peach into small pieces. Place them in a saucepan with sugar and water.

  9. Over low fire, stirring, heat till mixture bubbles and turned pink, and peaches are soft. Strain mixture.

  10. Cream: Whisk mascarpone slightly to loosen. Add in sugar and vanilla, mix well.

  11. Gradually add in whipped cream and mix well. Transfer to a piping bag with a round tip.

  12. Assemble: Using the dessert cup, cut out 4 circles from the cake sheet.

  13. Place a piece of cake into the cup. Pipe a layer of cream.

  14. Add in some peach cubes. Then, pour in some peach syrup, enough to coat the peaches.

  15. Place another piece of cake in and pipe a layer of cream.

  16. Tap the cup against the table to level the top. Top with more peach and syrup. Repeat for the other cup.

Adapted from Cooking Tree

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