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Peach Brandy Tiramisu

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Recommended Recipe: BelGioioso's Tiramisu recipe

This particular recipe originally ran in the Orlando Sentinel Tribune, and was submitted to a recipe newsgroup (alt.food.recipes) in September 1995. Makes 4 servings.

Ingredients

• LOW-CALORIE CREAM CHEESE (NEUFCHATEL), 8-ounce package
• PEACH BRANDY, 2 tablespoons
• MILK, 1 tablespoon
• CONFECTIONER'S SUGAR, 1/2 cup unsifted
• VANILLA EXTRACT, 1/2 teaspoon
• HEAVY OR WHIPPING CREAM, 1/2 cup
• LADYFINGERS, 3-ounce package
• ESPRESSO, OR STRONG COFFEE, 2 to 3 tablespoons, cooled
• PEACHES, FRESH OR CANNED, 1 cup diced, well-drained
• PEACH SLICES, for garnish

Brandy Whipped Cream

• HEAVY OR WHIPPING CREAM, 1/2 cup
• CONFECTIONER'S SUGAR, 2 tablespoons, unsifted
• PEACH BRANDY, 1 tablespoon
• VANILLA EXTRACT, 1/4 teaspoon

Directions

1. In a large mixer bowl, beat cream cheese, brandy and milk until blended and fluffy.
2. Blend in confectioner's sugar and vanilla.
3. In a small mixer bowl, beat cream until stiff peaks form. Fold into cream cheese mixture, then set aside.
4. Line 4 (four) 8-ounce dessert dishes with ladyfinger halves, split sides in. Brush with espresso or coffee..
5. Spoon half of cream cheese mixture over ladyfingers in dishes.
6. Spoon peaches over top.
7. Spoon remaining cream cheese mixture over peaches.
8. Make Brandy Whipped Cream by beating cream, confectioner's sugar, peach brandy, and vanilla extract until stiff peaks form.
9. Garnish the cream cheese mixture with Brandy Whipped Cream.
10. Cover, and refrigerate at least 2 hours.
11. Garnish with peach slices just before serving.