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Peach Melba Torte

Peach Melba Torte

Peach Melba Torte

Peach melba torte.

Two timeless desserts – Peach Melba and tiramisu – come together in this creamy yet effervescent creation. Notes of peach in the Moscato d’Asti complement a layer of poached peaches and fresh raspberries, while the airy vanilla bean mascarpone cream adds a silken richness to the composition. Pair with a glass of sparkling white wine for an unforgettable after-dinner dessert.

Peach Melba Torte

Serves | 8 to 10 |

  • 5 large ripe peaches, divided
  • ¾ cup, plus 2 Tbsp, sugar, divided
  • 1 cup water
  • 2¼ cups Moscato d’Asti, divided
  • 1 vanilla bean, split and seeds scraped, divided
  • 1 pint fresh raspberries, divided
  • 8 oz mascarpone
  • 1 cup heavy cream
  • 1 package lady fingers (preferably Bellino Savoiardi)

| Preparation |Using a paring knife, cut a small X in the bottom of 3 peaches; immerse them in a large pot of boiling water, approximately 30 seconds. Using a slotted spoon, transfer them to an ice bath. Transfer them to a cutting board and peel off skins using the X as a starting point. Cut each peeled peach in half; discard skins and pits.

In a medium saucepan, combine ¾ cup sugar, water, ½ cup Moscato and ½ of the vanilla bean seeds and scraped pod. Bring mixture to a boil, stirring until sugar has dissolved. Lower heat to a steady simmer and add peeled peaches, pitted-side down; cook, 10 minutes. Remove from heat and allow peaches to cool to room temperature. Discard vanilla bean pod.

Remove cooled peaches from poaching liquid and transfer to a cutting board; cut into ¼-inch slices. Place slices in a large bowl and add ½ pint raspberries. Pour in poaching liquid and gently mix to combine. Cover and set in refrigerator to chill, 30 minutes.

In a medium bowl, add mascarpone, heavy cream, 1 tablespoon sugar and remaining vanilla bean seeds. Using a hand mixer, whip mixture until medium-stiff peaks form. Set aside.

Pour 1½ cups Moscato into a bowl. Dip 3 ladyfingers at a time into the wine, 4 to 5 seconds, turning halfway through to completely coat. Line the bottom of an 8-by-8-inch baking pan with a single layer of ladyfingers (use as many as you need to fit the pan). Spread half of the vanilla bean mascarpone cream on top of the ladyfingers. Using a slotted spoon, add the peach-raspberry mixture on top of the cream, arranging peach slices and raspberries into an even layer. Top with a second layer of Moscato-dipped ladyfingers. Spread remaining cream over entire surface in an even layer. Cover and place in refrigerator to chill overnight, at least 8 hours.

When ready to serve, cut 2 peaches into ¼-inch slices. Transfer to a bowl and add ½ pint raspberries, 1 tablespoon sugar and ¼ cup Moscato. Gently mix to combine and then set aside to macerate, 15 minutes. Top torte with fresh peach-raspberry mixture and a generous drizzle of Moscato-macerated syrup. Spoon into bowls and serve.

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Teresa Floyd is a Kansas City-based food writer, editor for the online food publication feedfeed and contributing monthly columnist for Feast Magazine’s Sugar Rush. Find her current creations on Now, Forager, a pastry blog featuring seasonal desserts.

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