Summary

Ingredients

• 1 kg nectarine (s), ripe
• 300 g suar
• 5 tablespoon lemon juice
• 10 tablespoon brandy
• 750 g mascarpone
• 750 g quark, creamy
• 2 teaspoons vanilla, ground, or the pulp 6 vanilla pods
• 400 g biscuit (s) (Cantuccini)
• 300 ml wine (vin santo or light port)
• 200 g almond (s), whole
• 2 tablespoons oil
• Lemon balm, for decoration

Print Recipe Pin Recipe

Instructions

1. Skin the nectarines (they must be ripe for this! You may have to scratch them and scald them with hot water so that the skin loosens) and cut into very thin slices. Cut a nectarine into wedges and set aside for decoration. Mix the nectarines with 100 g sugar, lemon juice and 3 tablespoons brandy.
2. For the cream, stir together the mascarpone, quark, vanilla, another 100 g sugar and the remaining brandy. Spread half of the cantuccini on the bottom of a wide glass bowl or bowl and drizzle with half of the vin santo. Spread half of the mascarpone cream on top, then pour the second half of the cantuccini and drizzle with the remaining vin santo. Cover evenly with the marinated nectarines and finish with the remaining mascarpone cream (the order is therefore: cantuccini - mascarpone cream - cantuccini - nectarines - mascarpone cream). Chill the bowl.
3. Caramelize the almonds and the last 100 g of sugar in a pan, stirring constantly, and leave to cool on a piece of aluminum foil brushed with oil. Coarsely chop the almonds in a mortar or in a plastic bag with the meat tenderizer.
4. Just before serving, decorate the dessert with almond brittle, nectarine wedges and lemon balm.
5. The recipe is enough for at least 10 people and is suitable for the party buffet! You can also use blood oranges instead of nectarines.