Mascarpone Cream with Cantuccini

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	8 hrs 30 mins
Course	Dessert
Cuisine	European
Servings (Default: 8)

Ingredients

Instructions

In a pan over medium heat, melt 50g sugar with the almonds, stirring occasionally for 5 minutes until the sugar is golden. Pour the mixture onto a plate and let cool completely, about 10-15 minutes until hardened.
In a bowl, whisk together the mascarpone, quark, remaining 100g sugar, vanilla pulp, and 8 tablespoons peach juice until smooth.
In a 2-3L bowl, distribute half the cantuccini biscuits on the bottom. Drizzle with 80ml peach juice. Spread half the mascarpone cream evenly on top. Layer the remaining cantuccini biscuits and drizzle with 80ml peach juice. Arrange the peaches on top, reserving some for decoration. Cover everything with the remaining mascarpone cream.
Refrigerate overnight, at least 8 hours.
Just before serving, break apart the cooled almond-sugar mixture into small pieces and scatter over the top of the dessert. Decorate with the reserved peaches.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.