Recipes
Recipes

Nectarine tiramisu

A fruity, summery twist on the Italian classic. It's ideal for a dinner party

A fruity, summery twist on the Italian classic. It's ideal for a dinner party

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(1 votes)
Cooking Time

Cook: 40 Mins

Cooking Time

Serves: 4

Cooking Time

Price: £1.49 per serving

Nutritional Information

Each 254g serving contains

Energy
2235kj
534kcal
27%
Fat
32.0g
High
46%
Saturates
19.0g
High
95%
Sugars
39.0g
High
43%
Salt
0.16g
Low
3%
of your reference intake.
Typical energy values per 100g:
880kj/210kcal

Ingredients

4 nectarines

2 large eggs

50g caster sugar

250g mascarpone

12 sponge fingers

4 tbsp peach liqueur (or apricot brandy)

6 tbsp apple juice

Chocolate flakes, to serve

Method

1
Put nectarines in a large bowl. Pour over enough boiling water to just cover then and leave for exactly 1 minute, no longer, then carefully drain off the water. Peel the nectarines - the skin will slip easily now. Stone and slice them.
2
Separate eggs and put the yolks in a bowl with 25g caster sugar. Whisk with an electric blender until the mixture is pale and has a mousse-like texture. Whisk in mascarpone, adding a little at a time.
3
Whisk the egg whites until they're stiff, then add another 25g caster sugar and continue to whisk until the mixture becomes stiff again. Carefully fold this into the mascarpone mixture.
4
Put peach liqueur or apricot brandy and apple juice in a small, shallow bowl. Break sponge fingers into pieces, so that they're short enough to fit into four serving glasses. Dip half of the sponge finger pieces, one at a time, into the liqueur mixture for a few seconds until theyre moist but not soggy. Put the moistened sponge finger pieces into the glasses.
5
Divide half of the nectarine slices between the glasses and top with half the mascarpone mixture. Then, in each glass, repeat another layer of the soaked sponge fingers, followed by a layer of nectarine and a layer of mascarpone. Sprinkle with chocolate flakes and chill before serving.
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