-
1
1. Slightly sweeten your tea with sugar or Stevia. I used 1/8 a cup of sugar to sweeten the three cups of tea.
-
2
Marscapone mixture:
-
3
1. Whisk the egg yolks with 1/4 cup of sugar until it turns into a creamy, light mixture.
-
4
2. Add mascarpone cheese to the mix and whisk together well. Make sure there are no lumps.
-
5
3. In a separate bowl, mix egg whites, a pinch of salt, and 1/4 cup of sugar, until they reach a soft peaks consistency, then add to the marscapone mixture.
-
6
Peaches:
-
7
1. Mix your cut up peaches with 1/4 cup of sugar. Sugar will mix with the juices of the peaches to make its own sauce.
-
8
Tiramisu:
-
9
1. Pour your 3 cups of tea into a large bowl. Dip the ladyfingers very quickly into the tea, making sure both sides get doused with tea.
-
10
2. In a 9x13 glass baking dish, line the bottom of the dish with the tea-doused ladyfingers (should be 2 rows of ladyfingers if you lay them down vertically).
-
11
3. Pour 1/2 of your mascarpone mixture over the ladyfingers in the dish.
-
12
4. Sprinkle 1/2 of your peaches over mascarpone mixture.
-
13
5. Lay more tea-doused ladyfingers on top of peaches.
-
14
6. Pour the remaining mascarpone mix on top of ladyfingers.
-
15
7. Sprinkle remaining peaches over mascarpone mix.
-
16
8. If you have any ladyfingers left (un-tea-ified), then crumble them on top of the tiramisu.
-
17
9. Refrigerate for 3 or more hours, then serve this delicious dessert!
