Nectarine tiramisu

Nectarine tiramisu

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

By , 21 September 2015
Nectarine tiramisu
  • Ready in: 40 mins
  • Serves: 4
  • Price: £1.49 per serving
Nutritional Info
Each 254g serving contains
  • Fat high
  • Saturates high
  • Sugars high
  • Salt low
  • Energy 2236KJ 534KCAL
of your reference intake.
Typical energy values per 100g: 880kJ/210kcal.
  • 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
  • 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.

  • 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.

  • 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.

  • 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.

  • 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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