Today, I made a bottled peach tiramisu cake using delicious seasonal white peaches. I wanted to try both hard white and soft white so I did it both ways. I think it takes too much work, so don’t bother using both. I recommend choosing a variety of your choice and duplicating the recipe to create it.

♥ Ingredients

for 4 square boxes, 9.5cm long and wide

[ Synthetic peaches ]

2 hard peaches

180g water

60g granulated sugar

8g lemon juice

15g peach wine

♥ Recipe

1. Put the water, sugar, lime juice, cubed hard peaches, seeds and rind in a pot and bring to a boil for 5 minutes. (until the peaches are slightly translucent)
2. Once cooled, add peach liqueur and leave in the refrigerator overnight. (Recommended minimum 6 hours)

[ Peach marinated ]

2 soft peaches

120g water

60g granulated sugar

8g lemon juice

15g peach wine

♥ Recipe

1. Put the water, sugar, lime juice, seeds and peach rind in a saucepan and heat until the sugar dissolves.
2. Once cooled, add the peaches and peach liqueur, overnight in the refrigerator. (Recommended minimum 6 hours)

[ A la cuillere- lady finger cookies ]

40 g egg whites

24g sugar

35 g yolk

25g cake flour

10g corn starch

powdered sugar for sprinkling

♥ Recipe

1. Add sugar to egg whites in 3 parts to form meringues with stiff tops.

2. Add the yolks to 1) and mix gently until well blended.

3. Add the sifted flour and cornstarch, mix gently with a spatula so that the foam does not collapse.

4. Put the dough in a piping bag and shape into a square, sprinkle with powdered sugar twice on the surface.

5. Bake in preheated oven at 170 degrees C (338 degrees F) for 9 minutes. (Unox Convection Oven)

6. Once cooled, cut to the size of the bottom of the box.

[ Mascarpone cream ]

140g mascarpone chees

140g heavy cream

40 g yolk

20g water

34g sugar

gelatin sheet 2g

♥ Recipe

1. Put the yolks, water and sugar in a small bowl and heat to 76 degrees Celsius on bain-marie while stirring with a whisk.

2. Add the soaked gelatin to 1), melt, and beat with a hand mixer until cool to form Pate bome.

3. Put mascarpone cheese in a bowl, gently press with a spatula, then add a bit of Pate a bombe and beat with a spatula.

4.  Add 70% whipped cream to 3) in two versions and mix.
5. Place a cookie on the bottom of the box and brush with the peach syrup. (Sir left over from marinated peaches)

6.  After adding the marinated peaches, pour the cream into about 3/4 of the can and harden the top slightly in the freezer.

7.  Place peach jam on top.

[Peach jelly]

100g Peach Syrup

2g gelatin shell

♥ Recipe

1. Heat the remaining syrup to marinate the peaches. (No need to boil, temperature should be above 40 degrees Celsius.)

2. Add soaked and melted gelatin, then let cool until just lukewarm.

3. Pour a thin layer over the top of the tiramisu and let it sit.