Peach Tiramisu recipe

For some they're called Saturn, an Australian friend names them "donut;" here in Italy they're tabacchiere, because they resemble snuff boxes. Whatever their moniker, the small, flat and white perfumy peaches are the star ingredient in today's particularly droolsome summer tiramisu. Light, quick and easy to make, this particular dessert is magic: it has the power to disappear seconds after landing on your plate.

Ingredients for a 9' x 12' baking dish:

1 lb plain yogurt
1 lb mascarpone cheese
2 tablespoons brown sugar
1 family-pack of Pavesini cookies (or lady fingers)
10 Saturn peaches (or 4-5 regular round, white peaches), peeled and thinly sliced
1/2 cup peach nectar

In a mixing bowl, combine yogurt, mascarpone and sugar with a wire whip, until well blended.

Quicky dip the cookies in the peach nectar (I didn't say soak, just quickly wet them, they should not go all soggy on you) and line the bottom of the baking dish with the moist cookies.

Slather a thin layer of creamy yogurt + mascarpone mixture, and cover with peach slices.

Spread another coating of creamy mixture, and continue layering moist cookies, cream, peaches, cream, moist cookies, cream, peaches... and so forth, completing with a final blanket of cookies.

Cover with plastic wrap and refrigerate at least two hours before diving in.