Peach Raspberry Tiramisu
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Peach and Raspberry Tiramisu

Prep Time20 mins
Cook Time10 mins
Total Time30 mins


  • 2 medium peaches, peeled and chopped
  • 1 tbs brown sugar
  • 150 g 1 cup raspberries
  • 3 tbs marsala wine
  • 500 g 17.6 oz mascarpone cheese
  • 100 g 7/8 cup powdered sugar
  • 44-48 ladyfingers
  • 150 ml 2/3 cup strong coffee
  • 60 ml 4 tbs milk
  • 60 g 1/2 cup grated white chocolate (optional)
  • To decorate: 2 sliced peaches


  • In a small saucepan combine peaches, sugar and 1 tbs marsala wine. Place it over medium heat, stir occasionally and bring to boil. Lower the heat and let simmer for 4-5 minutes to thicken a bit. Shortly before removing the pan from the heat, add the raspberries and stir until combined. Let the mixture cool until room temperature before using it in the frosting.
  • In a large mixing bowl using an electric mixer beat together mascarpone and powdered sugar. Little by little add the fruit mixture (cooled until room temperature). Continue beating until absorbed.
  • In a soup plate combine coffee, 2 tbs marsala wine and milk. Stir until homogeneous.
  • Dip shortly the ladyfingers in the coffee mixture and arrange them on the bottom of a rectangular pan. Spread some of the frosting on top (depending on how many layers you will be making it can be 1/2 or 1/3 of the whole quantity). Optionally sprinkle some grated chocolate over the frosting. Continue the same process until using all ladyfingers and frosting.
  • Cover the pan with film or with aluminium foil and transfer to the fridge. Let sit for 6-8 hours or overnight.
  • Decorate with peach slices before serving.


I used 33 x 23 cm /13 x 9 inch pan and managed to make 2 layers with 2 lines of ladyfingers. If you have a pan with different dimensions, you can make a different arrangement. Consider cutting some of the biscuits if they don’t fit in the pan.
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