Tiramisu Peach Melba

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	2 hrs 30 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Crumble biscuits in a freezer bag with a rolling pin.
Drain the peaches, collect the juice and cut the peaches into small cubes. Thaw the raspberries, rub them through a fine sieve with a spoon and remove the seeds. Stir a maximum of 2 tablespoons of powdered sugar into the puree.
Mix yogurt and mascarpone with 2 tablespoons of powdered sugar to a smooth cream. Stir in 2 - 3 tablespoons of peach juice, this will make it easier. Whip the cream until stiff and let the cream stiffener trickle in. Then the whipped cream is carefully lifted into the mascarpone cream.
The biscuits are distributed in four portion glasses, on top of which is a layer of mascarpone cream, then a layer of peach cubes, on which a layer of raspberry puree is spread. Finally, there is a layer of cream, which is decorated with a few peach cubes and blobs of raspberry puree.
Cover with foil and cool in the refrigerator for about 2 - 4 hours.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.