Summary

Ingredients

• 250 g mascarpone
• 250 g cream cheese, lean (e.. Philadelphia liht) or low-fat quark
• 1 cup cream (200 ml)
• 1 point bourbon vanilla sugar
• 3 tablespoon sugar
• 1 small can peach (s)
• 4 tablespoon amaretto
• 250 g cantuccini
• 40 g flaked almonds

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Instructions

1. Pour the cantuccini, lightly chopped, into a baking dish. Cut the canned peaches into small pieces, pour about 6 tablespoons of the peach juice over the cantuccini and drizzle with the amaretto. Mix the mascarpone with the cream cheese and sugar and fold in the whipped cream with the bourbon vanilla sugar. Spread half of the mixture on the cantuccini. Pour the peach pieces over the cream as the next layer. Spread the rest of the cream on top. Put in the refrigerator for at least 6 hours, preferably overnight.
2. Before serving, brown the flaked almonds in a pan, let them cool and spread on the set cream.
3. As a variation, I like to mix a few raspberries with the peach layer - it tastes heavenly!