Summary

Ingredients

• 1 large can (s) peach (s), 825 g
• 200 ml juice, (from the can)
• 85 g rusks
• 60 ml Marsala
• 250 g ricotta
• 200 g cream
• 50 ml milk
• 20 g suar
• 1 packet vanilla sugar
• 20 g almond (s), sliced

Print Recipe Pin Recipe

Instructions

1. Roast the almond leaves in a pan without adding any fat, set aside and allow to cool completely.
2. Drain the peaches while collecting the juice.
3. Put the rusks in a plastic bag and crumble them finely with a rolling pin or something similar. Place the rusk crumbs in a large bowl, pour the juice over it and let it steep for at least 10 minutes. Stir carefully in between so that the juice is distributed and absorbed all over the place.
4. In the meantime, cut the peaches into small pieces. Put half of it on the rusk crumbs and carefully pour half of the Marsala over it. Let it steep again for 5 minutes.
5. Then pour the rest of the peaches and the rest of the marsala on top. Mix the ricotta with the sugar and milk until smooth. Whip the cream with the vanilla sugar until stiff and fold carefully into the ricotta mixture. Spread everything on the peaches and pour the almond leaves over them.
6. Chill until ready to serve.