This Peaches and Mascarpone Cream Tiara Cake is a light, elegant dessert that’s perfect for spring, summer, and special occasions like Mother’s Day. With a soft yellow cake, sweet mascarpone cream filling, and juicy peaches on top, this beautiful cake is as delicious as it is impressive.
I’ve had my tiara pans since the 1980’s and have made many variations over the years. These pans—also called Mary Ann or flan pans—create a cake with a shallow center that’s perfect for filling with cream, pudding, or fruit.
This version is one of my favorites. It’s simple to make using a cake mix, yet looks like a bakery-style dessert.
This dessert was created using a boxed yellow cake mix. It makes 2 of these cakes, so I always put one in the freezer for later use.
HOW TO MAKE THIS PEACHES AND MASCARPONE CREAM TIARA CAKE:
INGREDIENTS
(Full list of ingredients and instructions in printable recipe card.)
CAKE
- no stick cooking spray
- box of yellow cake mix
- water
- vegetable oil
- eggs
FILLING
- heavy cream
- confectioner sugar
- Mascarpone Cheese
- peaches
- peach jam
INSTRUCTIONS
-
- Prepare the cake mix as instructed on box. Spray (2) 9-inch tiara (or flan pan) with no stick cooking spray. Spread evenly between 2 pans.
- Bake cake about 18 minutes, until center comes out clean when toothpick is inserted into center. Cool for 5-6 minutes then invert onto wire rack to cool.
- While cake is baking, place the peaches into a colander to drain.
- When cake is cooled, prepare the mascarpone filling. Spread into the well of the cake and refrigerate about 30 minutes.
- Make the whipped topping and refrigerate until ready to use.
- Arrange the drained peach slices on top of mascarpone layer. Warm the peach jam about 12 seconds in the microwave and brush over the peaches. Add the whipped topping to edges of cake by piping in a pastry bag or dropping by spoonfulls.
Almond Berry Tiara Cake with Fresh Raspberry Sauce
This Tiara cake was made from scratch and contains Almond Paste.
Why You’ll Love Peaches and Mascarpone Cream Tiara Cake
- This is a beautiful dessert and looks so elegant.
- Tastes so refreshing with the peaches and sweetened mascarpone cream.
- This cake is easy to make and requires very few ingredients.
Recipe Tips and Variations For This Peaches and Mascarpone Cream Tiara Cake
- Spray the cake pan very well so the cake will not stick. Remove from the oven to a cooling rack. Allow the cake to cool 10-15 minutes before removing. Invert it carefully onto a cake platter.
- May use a pudding in the filling instead of mascarpone cheese filling if desired.
- This recipe is for homemade whipped cream, but you could use store bought if needed.
- Drain the peaches well before arranging on the cake.
Frequently Asked Questions
Can I make this cake a day in advance?
It is best served the day it is made. If you need to make it a day in advance, bake the cake and wrap with Cling Wrap. The mascarpone filling can be put on the cake and refrigerate. Add the peaches and whipped cream the day of serving cake.
Cover and refrigerate the leftover cake for 1-2 days.
I created this cake as a contest entry on a fun site called
Instructables. I did win a gift card and felt so honored. This site has many contests and various kinds of projects.
This post was shared on Sweet Little Bluebird Weekend Potluck.
PEACHES AND MASCARPONE CREAM TIARA CAKE
Ingredients
- CAKE:
- No Stick Cooking Spray
- 1 15.25oz box yellow cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- FILLING:
- 8 oz container mascarpone cheese room temperature
- 1 cup confectioner sugar
- 1/2 teaspoon almond extract
- TOPPING:
- 1 ½ cups heavy cream
- 1/2 cup confectioner sugar
- 1 1/2 cup peaches drained and sliced
- 1/4 cup peach jam
Instructions
- Preheat oven to 350 degrees F. Spray (2) tiara pans with no stick cooking spray.
- Place the cake mix into a large mixing bowl, add the water, oil and eggs. Beat with an electric mixer, on medium speed, for 2 minutes.
- Spread the batter evenly into the pan. Tap pan 2 times on countertop to help air bubbles to rise.
- Bake 17-18 minutes, or until cake is light golden brown and toothpick inserted into center of cake comes out clean. Remove from the oven and cool about 6 minutes.
- Carefully invert cake onto a wire cooling rack. Allow to cool completely. Transfer cake to serving platter.
- While cake is baking, place the peaches into a colander to drain.
- When cake is cooled, prepare the mascarpone filling. Place mascarpone cheese, confectioner sugar, and almond extract into medium sized mixing bowl. Beat with electric mixer until ingredients are well combined and smooth. Spread filling into the center indentation of the cake. Refrigerate for 30 minutes.
- Prepare the whipped cream. Place heavy whipping cream and confectioner sugar in a medium sized bowl and beat on high speed with electric mixer until stiff peaks start to form. Refrigerate until ready to use.
- Arrange the drained peach slices on top of mascarpone layer. Warm the peach jam about 12 seconds in the microwave and brush over the peaches.
- Add the whipped topping to edges of cake by piping in a pastry bag, or dropping by spoonfuls. If cake will not be served for several hours you may do this step later or even add the whipped topping to the cake slices.
- Refrigerate unused cake.
Notes
- Spray the cake pan very well so the cake will not stick. Remove from the oven to a cooling rack. Allow the cake to cool 10-15 minutes before removing. Invert it carefully onto a cake platter.
- May use a pudding in the filling instead of mascarpone cheese filling if desired.
- This recipe is for homemade whipped cream, but you could use store bought if needed.
- Drain the peaches very well before arranging on the cake.
- It is best served the day it is made. If you need to make it a day in advance, bake the cake and wrap with Cling Wrap. The mascarpone filling can be put on the cake, and refrigerate. Add the peaches and whipped cream the day of serving cake.
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