Description
Peach Cobbler Lasagna is a delightful dessert that combines the creamy richness of mascarpone cheese with the sweet, juicy flavor of ripe peaches. Each layer is a harmonious blend of textures, from the smooth creaminess to the crunchy graham cracker crust, creating a symphony of taste that dances on your palate.
Ingredients
Scale
- For the crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- For the peach filling:
- 4 cups fresh peaches, peeled and sliced
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- For the cream layer:
- 8 oz mascarpone cheese
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine graham cracker crumbs and melted butter until well mixed. Press the mixture into the bottom of a 9×13 inch baking dish to form the crust.
- In another bowl, mix sliced peaches, granulated sugar, and lemon juice. Let it sit for 10 minutes to release juices.
- In a separate bowl, whip the heavy cream until soft peaks form. Gently fold in mascarpone cheese, powdered sugar, and vanilla extract until smooth.
- Spread half of the cream mixture over the crust, followed by half of the peach mixture. Repeat the layers.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight for best results.
- Before serving, garnish with additional peach slices and whipped cream if desired.
Notes
- This dessert can be made a day in advance, allowing the flavors to meld beautifully.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a lighter version, substitute mascarpone with Greek yogurt.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: desserts
- Method: no-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of the lasagna)
- Calories: 320
- Sugar: 22 grams
- Sodium: 150 milligrams
- Fat: 20 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 1 gram
- Protein: 4 grams
- Cholesterol: 50 milligrams
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