ROAST PEACH, MANGO & PISTACHIO TIRAMISU
Move over Pavlova, this no-fail no-bake summery take on the tiramisu takes less than 25 minutes to make. It can even be made a day ahead. Prefer a non-alcoholic version? Use rum essence (from Panetta Mercato) instead.
Serves: 10 | Prep time: 20 minutes | Cook time: 5 minutes
INGREDIENTS
- 2 peaches | Panetta Mercato
- 2 tbsp brown sugar | Panetta Mercato
- 300ml thickened cream | Panetta Mercato
- 1 tbsp pure icing sugar, sifted
- 1 tsp vanilla bean powder | Inlakesh
- 2 large mangoes* | Panetta Mercato
- 2½ cups milk
- ¼ cup dark rum (or 2 tsp rum essence for a non-alcoholic version)
- 300g savoiardi (Italian sponge fingers) | Panetta Mercato
- ¼ cup shelled pistachios*, chopped | Panetta Mercato
METHOD
- Preheat oven grill to medium.
- Cut peaches into quarters. Sprinkle evenly with brown sugar and grill for 5-7 minutes on a baking tray lined with baking paper or foil. Remove from oven and set aside.
- In a large bowl whip together thickened cream, icing sugar and vanilla bean powder until stiff peaks.
- Cut mangoes in half, remove the seed and slice cheeks thinly. Use a spoon to remove the slices into a bowl.
- In a medium shallow bowl mix together milk and rum or essence. Dip each sponge finger in the flavoured milk and turn 3-5 times quickly. Place along on a long rectangular platter and continue with remaining fingers until you have 10 dipped fingers as the base. Top with a third of the whipped cream and spread to the edges. Scatter evenly with a third of the mango slices. Repeat the process with two more sponge finger, cream and mango layers.
- Add cooled roasted peaches and sprinkle the lot with chopped pistachios.
*NOTES: We used Calypso mangoes for their firmer texture for slicing. You can get salted unshelled pistachios for this recipe and shell them yourself.