Summary

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)

Print Recipe Pin Recipe

Instructions

1. Line a flat baking dish with the cantuccini biscuits.
2. In a bowl, mix the mascarpone, egg yolks, and amaretto until smooth. Spread this mixture evenly over the cantuccini layer.
3. 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.
4. 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.