- 400 g lactose-free spreadable fresh cheese
- 300 g peaches in syrup (and their syrup)
- 200 g ladyfingers
- 150 g powdered sugar
- 100 g dark chocolate
- 4 egg yolks
- 2 egg whites
Start by draining the peaches from their syrup. Slice the peaches and set aside. Keep the syrup for soaking the ladyfingers later, ensuring it’s ready to use.
In a large bowl or stand mixer, beat the egg yolks with the powdered sugar for several minutes until the mixture becomes light and fluffy. This will create a smooth base for the tiramisu.
Gradually incorporate the room-temperature lactose-free cheese into the egg-sugar mixture using a spatula. Stir gently to achieve a smooth, consistent cream mixture without lumps.
Beat the egg whites until stiff peaks form, then fold them into the egg-cheese mixture. Use a gentle folding motion to avoid deflating the whipped egg whites for a light texture.
Briefly dip ladyfingers into the peach syrup, and layer them at the bottom of a rectangular baking dish. Spread the cheese mixture over the ladyfingers, followed by peach slices and coarsely chopped dark chocolate.
Alternate layers of the cream mixture, peaches, and chocolate until all ingredients are used. Finish with a final layer of peaches and chocolate. Refrigerate for at least 4 hours before serving.
