Ingredients (for about 8):
- 8 to 10 very ripe peaches
- juice of 2 lemons
- 2 c. or so of fruit juice (pear juice or apricot juice preferred…but…experiment!)
- bar of dark chocolate
- 1 large package cripsy lady fingers (but Graham crackers work well, too!)
- sugar, q. b. (“quanto basta”, ie, as much as you need)
- ricotta / about 1 c and use sheep’s milk ricotta if you can (richer)
- 3/4 c mascarpone (approximately)
- 4 or 5 eggs
- optional 1/2 c coconut
Peel and slice peaches. Cover with lemon juice and fruit juice, soakingovernight in the refrigerator (or let set in the juices for a few hours before preparing the tiramisu). Mix together ricotta and mascarpone with wooden spoon (if mixing mascarpone with an a beater, it liquefies). Separate yolks from whites. Whip egg whites until stiff and then whip yolks. Mix both together and then add to cream mixture. Add sugar to taste, q. b. Dip cookies into peach/juice mixture until soft. Cover bottom of glass oval dish – about 9 – 12’ long – with cookies. Spoon cream mixture over the softened cookies, then spread peaches on top. Add chopped chocolate (and coconut if you wish). Repeat with soaked cookies, then cream, then peaches, then chocolate (coconut?). Continue until all ingredients are used. Refrigerate for about 4 hours (or put in freezer for about 20 mins). This can be made in advance and frozen.