Apricots with Cantucchini in Amaretto and Mascarpone
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 12 hrs 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 sachets biscuit (s) (Cantucchini - Tuscan almond biscuits)
- 500 g mascarpone
- 4 medium egg yolks
- 4 tablespoon powdered sugar
- 15 tablespoon amaretto
- 1 large can (s) apricot (s) or peaches
- 1 handful almond (s), sliced, toasted
Print Recipe
Pin Recipe Instructions
- The evening before, lay out the cantucchini on a tart platter with a rim or in a baking dish and sprinkle with 12–14 tablespoons of amaretto. Let it steep overnight.
- The next day, mix the mascarpone with the egg yolk, powdered sugar and 3-4 tablespoons of amaretto (but make sure that the whole thing doesn`t get too runny). Spread the mixture on the cantucchini, cut the peaches or apricots into slices or place them on top as half fruits.
- Serve sprinkled with almond sticks.
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