Summary

Ingredients

• 500 g peach (s), (in columns) from the can
• 100 g almond (s), chopped
• 150 grams sugar
• Juice from the peaches
• 500 g mascarpone
• 500 g quark, (20%) or low-fat quark (as desired)
• 250 g biscuit (s) (Cantuccini)
• Vanilla pod (s) the pulp

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Instructions

1. 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.
2. In a bowl, whisk together the mascarpone, quark, remaining 100g sugar, vanilla pulp, and 8 tablespoons peach juice until smooth.
3. 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.
4. Refrigerate overnight, at least 8 hours.
5. 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.