Summary

Ingredients

• 1 packet biscuit (s) (Amarettinis)
• 4 egg yolks
• 50 grams sugar
• 500 g mascarpone
• 1 can peach (s)
• 1 bag almond (s) (leaves)
• Amaretto

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Instructions

1. Toast the almond leaves in a dry pan over medium heat for 2-3 minutes until golden and fragrant, then set aside.
2. Cut the peaches into small cubes.
3. In a bowl, whisk together the egg yolks, mascarpone, sugar, and 4 tablespoons of amaretto until foamy, about 1-2 minutes.
4. Arrange the amarettinis in a serving dish, top with the peach cubes, spread the mascarpone cream over them, and finish with the toasted almond leaves.
5. Refrigerate for 4 to 5 hours before serving.