Cut the peaches in half, remove the stone and then cut the fruit into small dice. Remove the stalks from the strawberries and cut them in half.
Put the caster sugar into a pan and melt over a medium heat until you have a caramel. Add the peach pieces and the strawberries. Cook for a couple of minutes until the fruits begin to soften and then remove from the heat. Add the raspberries and stir gently.
Whisk the double cream until thick and then stir in the icing sugar and then fold in the Chobani yogurt. Place this mixture into a piping bag and keep refrigerated.
Finely chop the pistachios.
Break the sponge fingers in half.
Place 2 pieces of sponge finger in the base of each serving glass. Sprinkle on some Marsala wine and then spoon on some of the fruits and a little syrup.
Cover the fruit with a layer of cream and then add another layer of the sponge fingers. Spoon on more of the fruits and syrup. Top this layer with more cream and finish the tiramisu with any remaining fruits.
Add a final sprinkle of pistachios and serve immediately.
«If the summer fruits are perfestly ripe just sprinkle with a little sugar and macerate the fruit for 15 minutes rather than cooking in the caramel.»