Tiramisu with Dutch eggnog {and peaches}
This is how you can make tiramisu with Dutch eggnog and peaches in a very simple recipe. The creamy layers are rich and full of flavor, but not too fat due to the use of ricotta. And because of the eggnog and peach, it's a recipe that's great for the Holidays. And if you've got any leftovers? The next day, when the flavors are absorbed, the taste is even better!
Ingredients
Tiramisu with Dutch eggnog
- 1 can peaches on juice 1 pound, 420 grams
- 12 macaroons
- 4 tablespoons honey
- 1 cup cream
- 1 cup ricotta
- ½ cup egg nog Dutch, advocaat
Garnish
- 4 chocolate eggs for decoration, optional
- 1 tablespoon cocoa for decoration
Notes
1. Macaroons - Macaroons are made of ground almonds, which is a great combination of peaches. They also absorb the peach juice well, without becoming too soft. You can also replace them with (Frangipane) cakes, which I used before, but these are much harder to get.
2. Peaches - In this recipe we chose canned peaches. And that's because the peaches are not in season during the holidays and therefore aren't available as fresh produce. And, as an added benefit, you can now use the peach syrup for extra flavor.
3. Alternatives
Ricotta - The cream mixture is made with ricotta, but you can also replace this with mascarpone for the traditional Italian tiramisu. Mascarpone cream is higher in calories compared to ricotta.
Dutch Eggnog - I make this with Dutch eggnog, but you can substitute it with eggnog which is available around your home. Or you can make your own eggnog.
4. Storage - This delicious tiramisu will keep in the refrigerator for up to two days, covered with plastic foil. If you want to store it, don't add the topping (cocoa and chocolate).
You cannot freeze tiramisu.
5. Nutrition - The indicated nutrition facts are per serving. But you'll probably end up with some leftover ricotta cream, so the calorie count probably will be lower.
Instructions
- Cut the peaches into small cubes.
- Whisk the cream with the honey until it has the thickness of yogurt.
- Mix in the ricotta with the mixer.
- Crumble 1½ macaroon at the bottom of the glass.
- Sprinkle some peach juice over the cakes.
- Spread half of the peaches on the cake.
- Pour one tablespoon of eggnog per glass.
- And then add three tablespoons ricotta cream
- Crumble 1½ macaroon on top.
- Sprinkle one tablespoon of the peach juice of cookies.
- Spoon the rest of the peach on top.
- Top that with one tablespoon of eggnog and then with the ricotta cream.
- Garnish with the chocolate (egg) and the cocoa
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