Looking for a unique tiramisù recipe to serve at your next get-together? Then we’ve got an extra-special treat for you: created especially by Valentino Cassanelli, this delicious peach tiramisù can either be enjoyed in its original version at Bagno Dalmazia in Forte dei Marmi, or made at home for friends and family.
The Recipe: Peach Tiramisù with Almond Crumbles
Serves 4
Ingredients:
For the tiramisu:
11 oz fresh cream, 5 oz mascarpone cheese, 2 oz powdered sugar, 1 oz caster sugar, ¼ oz gelatin, in sheets, 4 yolks, 2 peaches, Rum
For the crumble:
4 oz almond flour, 4 oz butter, 3 oz granulated sugar, 1 oz pastry flour
How to make Peach Tiramisù:
Whip the yolks with a whisk for a few minutes, then add the mascarpone and continue to stir until the mixture is homogeneous. Add the semi-mounted cream to the powdered sugar – a little at a time, stirring gently with a spatula from bottom to top. Transfer the mousse to a pastry bag and keep it in the fridge. Soak the gelatin in cold water.
Peel the peaches, cut them into cubes and cook them with granulated sugar for 5-6 minutes. Then blend with a small glass of rum, adding it to the heat. Once the rum has evaporated, turn off the heat and sieve the mixture for a smooth compote. Immediately after, while the peach compote is still hot, add the squeezed jelly and stir until melted. Fill jars or glasses with alternating layers of mousse followed by peach compote (with at least four final layers per jar or glass). Let cool in the fridge for 3 hours.
How to make the crumble:
Knead the almond flour with pastry flour, soft butter and sugar. Form a brick and let it cool in the fridge for 1 hour.
Remove from the fridge and grate coarsely on a baking paper-lined plate for crumbs. Bake at 325 °F (160 °C) for 15 minutes. The texture should be crispy without becoming too browned.
Remove glasses from the fridge and top them with the crumble mixture. Decorate to taste with peach slices, mint leaves and edible flowers.