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Nectarine and Cointreau tiramisu

Nectarine and Cointreau tiramisu

Ingredients (serves 8):

  • 800g destoned nectarines cut into slices
  • 2 sprigs mint
  • 10cl water
  • 30g sugar
  • 1 pod vanilla, halved
  • 3cl Cointreau
  • 3 egg yolks
  • 2tbsp sugar
  • 1 lemon (zest only)
  • 225g mascarpone
  • 150g fromage frais
  • 3 egg whites
  • 1 pinch of salt
  • 2tbsp sugar
  • 200g ladyfinger biscuits


  • Step 1

    Combine the sliced nectarines, water, sugar, mint and vanilla in a saucepan. Cover and leave to simmer over a low heat for approximately 10 minutes

  • Step 2

    Strain the syrup into a bowl. Leave the nectarines and syrup to cool, setting around 10 slices of nectarine to one side, then remove the mint

  • Step 3

    Add the Cointreau to the syrup

  • Step 4

    Beat the egg yolks, sugar and lemon zest together in a bowl until the mixture turns white

  • Step 5

    Stir in the mascarpone and the fromage frais

  • Step 6

    Whisk the egg whites until they form soft peaks, add the sugar and continue to whisk until shiny

  • Step 7

    Delicately fold in the mascarpone mixture

  • Step 8

    Serving suggestion (steps 9 to 11):

  • Step 9

    Dip half of the biscuits in the syrup one by one and arrange on a plate with the sugared side down

  • Step 10

    Spread half of the nectarines over the biscuits, pour half of the mascarpone mix over the top and smooth out. Repeat

  • Step 11

    Cover the tiramisu and chill for approximately 3 hours