Sweet, ripe peaches with a gourmet twist. It’s a new way to serve up summer!
1 1/2 c. heavy whipping cream
1/2 c. confectioners sugar
1 t. vanilla
2 peaches, pitted
2 T sugar
1 T fresh lemon juice
1/3 c. French Vanilla Torani Syrup
1 pound cake, sliced into 1/4 inch slices
In a small food processor, pulse peaches, sugar and lemon juice to a fine chop.
In a large mixing bowl, whip cream, confectioner’s sugar and vanilla until soft peaks form.
Fold in a small amount of the peach mixture.
Continue carefully folding in the rest of the remainder until blended.
Line an 8×8 square baking pan lined with foil or parchment, leaving an overhang on two sides.
Spread 1/3 of the peach mixture into the bottom of the pan.
Lay one layer of cake on top of cream mixture.
Brush cake with syrup.
Repeat process, finishing with cream later.
Fold paper to cover and freeze for 6 hours or overnight.
1/4 c. butter
1/4 c. brown sugar
1/2 c. heavy cream
1/2 c. peach nectar
1/4 t. vanilla
Melt butter in a medium sized saucepan.
Add sugar and cook until bubbly. Whisk in cream, then peach nectar and vanilla.
Simmer for 7-10 minutes. Remove from heat and allow to cool.
To serve: Cut tiramisu into four squares.
Then cut the four squares again into diagonals, making eight triangles.
Serve with Caramel sauce and garnish with fresh peach slices and mint.
Makes 8 servings