Mascarpone with Cantuccini and Peaches

by Editorial Staff

Summary

Prep Time	25 mins
Total Time	12 hrs 25 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

300 g biscuit (s) (Cantuccini - Italian almond biscuits)
500 g mascarpone
4 egg yolks
4 tablespoon amaretto
3 peach (s), ripe, fresh, (possibly from the can)
50 g almond (s) (leaves)

Instructions

Line a flat baking dish with the cantuccini biscuits.
In a bowl, mix the mascarpone, egg yolks, and amaretto until smooth. Spread this mixture evenly over the cantuccini layer.
Peel the peaches, cut them into wedges, and arrange them over the cream. Cover the dish and refrigerate for at least 12 hours until the biscuits have softened.
Just before serving, place the almond leaves in a dry pan over medium heat and toast for 2-3 minutes, stirring occasionally, until golden. Scatter the warm almond leaves over the dessert and serve.

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.