Are you looking for some delicious brunch ideas for Father’s Day? Well, look no further than this AMAZING recipe!
- 8 fresh peaches
- ½ cup sugar
- 4 pinches ground nutmeg
- ½ teaspoon ground cinnamon
- 4 thick slices of challah
- 1 cup mascarpone cheese
- 6 tablespoons confectioners’ sugar
- 1 lemon, zested
- 6 eggs
- ¾ cup milk
- ½ teaspoon vanilla extract
- 2 teaspoons butter, or as needed
- 2 teaspoons vegetable oil, or as needed
Peel peaches, remove pits, and slice into a heavy saucepan, catching all the juices. Stir in sugar, nutmeg, and cinnamon, and cook over medium heat until bubbly. Continue cooking, stirring occasionally, until the sauce reaches a syrupy consistency, about 10 minutes. Remove from heat.
Meanwhile, slice the challah into 1 1/4-inch-thick slices. Lay each slice of bread on a board, and with a sharp knife held parallel to the board, cut a pocket into each slice, leaving three sides intact. Set aside.
Stir together the mascarpone, confectioners’ sugar, and lemon zest until smooth. Scoop this mixture into a small plastic bag. Cut off one corner of the bag, and pipe as much filling into the pocket in each slice of bread as will fit without overflowing.
Whisk together the eggs, milk, and vanilla in a shallow bowl. Melt butter with oil over medium heat in a large nonstick skillet. Dip each stuffed piece of bread into the batter, add to the skillet, and cook until browned on both sides. Serve hot with the warm peach sauce.
- 1 1/2 cups heavy whipping cream
- 8 ounce container mascarpone cheese ,room temperature
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups cold espresso
- 3 Tablespoons coffee flavored liqueur ,optional (Kahlua or DaVinci brands)
- 1 package Lady Fingers ,Savoiardi brand can be found in the cookie aisle at your local grocery store, or online
- Cocoa powder for dusting the top
- Add whipping cream to a mixing bowl and beat on medium speed with electric mixers (or use a stand mixer). Slowly add sugar and vanilla and continue to beat until stiff peaks. Add mascarpone cheese and mix just until combined. Set aside.
- Add coffee and liqueur to a shallow bowl. Dip the lady fingers in the coffee (Don’t soak them–just quickly dip them on both sides to get them wet) and lay them in a single layer on the bottom of an 8×8” or similar size pan.
- Smooth half of the mascarpone mixture over the top. Add another layer of dipped lady fingers. Smooth remaining mascarpone cream over the top.
- Dust cocoa powder generously over the top (I use a fine mesh strainer to do this). Refrigerate for at least 3-4 hours or up to overnight before serving.
Tiramisu can be made with or without alcohol. This recipe calls for coffee flavored liqueur because I like that it enhances the coffee flavor, but other options are marsala wine or brandy.
Make ahead and Freezing Instructions:
Tiramisu is even better when made in advance, allowing the flavors to blend! It will keep in the refrigerator for 2 to 3 days.To freeze, make completely, but don’t dust with cocoa powder. Cover tightly with plastic wrap and then tinfoil and freeze for up to 3 months. Thaw in the refrigerator overnight and dust with cocoa powder a few hours before serving.