No-Bake Peaches and Cream Cake

Name: No-Bake Peaches and Cream Cake
Prep time: 10 min
Cook time: 6 h 30 min
Total time: 6 h 40 min
Yield: 8 to 10 servings
Ingredients: 1 cup dry white wine; ½ cup granulated sugar; ¼ cup brandy or light rum; ½ teaspoon almond extract; 2 cups heavy cream; 4 tablespoons powdered sugar, divided; 1 cup crème fraîche; ½ teaspoon almond extract; 1 (15-ounce) container ricotta; 1 tablespoon grated lemon zest (from 1 lemon); About 3 pounds ripe peaches, halved, pitted and cut in ½-inch slices; ½ cup peach or apricot jam; 1 package ladyfingers (24 ladyfingers)

By David Tanis

Updated July 22, 2025

No-Bake Peaches and Cream Cake — David Malosh for The New York Times. Food Stylist: Simon Andrews.

Total Time: 40 minutes, plus chilling time
Prep Time: 10 minutes
Cook Time: 30 minutes, plus chilling time
Rating: 4(33)
Comments: Read comments

Like tiramisù, this simple-to-assemble dessert uses store-bought Italian ladyfingers available at many supermarkets. Made with fresh peaches and brandy, it’s a creamy, boozy, fruity delight that’s a perfect end to a summer meal. It’s also easily made without ever turning on the oven, just waiting in the fridge until ready to serve. If desired, sprinkle with toasted chopped almonds or pistachios just before serving.

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Ingredients

Yield:8 to 10 servings

For the Syrup

1cup dry white wine
½ cup granulated sugar
¼ cup brandy or light rum
½ teaspoon almond extract

For the Cake

2cups heavy cream
4tablespoons powdered sugar, divided
1cup crème fraîche
½ teaspoon almond extract
1(15-ounce) container ricotta
1tablespoon grated lemon zest (from 1 lemon)
About 3 pounds ripe peaches, halved, pitted and cut in ½-inch slices
½ cup peach or apricot jam
1package ladyfingers (24 ladyfingers)

Ingredient Substitution Guide

Preparation

Step 1
Make the syrup: Put wine and sugar in a small saucepan. Simmer over medium heat to dissolve sugar, then turn off heat. Stir in brandy and almond extract. Set aside to cool.
Step 2
Prepare the cake: Put heavy cream in a mixing bowl with 2 tablespoons powdered sugar. With a hand mixer or whisk, whip the cream until soft peaks form, then gently mix in the crème fraîche with a spatula. Add almond extract and stir to combine. Taste for sweetness and adjust.
Step 3
Put ricotta in a bowl. Add the remaining 2 tablespoons powdered sugar and the lemon zest, and stir to combine.
Step 4
Put peach slices in a bowl. Add peach jam and toss to coat.
Step 5
Build the cake: Place a 9-inch square pan on a rimmed baking sheet. Dip 12 ladyfingers, one at a time, into syrup on both sides, and arrange on the bottom the pan. Dollop half the ricotta evenly over the ladyfingers and spread evenly.
Step 6
Make a layer of peach slices, using half the peaches. Spoon half the whipped cream mixture over everything and smooth with a spatula.
Step 7
Dip remaining ladyfingers in syrup and arrange over the cream, then repeat the process with ricotta and peach slices. Drizzle any remaining syrup over. Finish with the remaining whipped cream mixture and smooth with a spatula. Cover loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.
Step 8
To serve, cut into squares or scoop with a large spoon.