Peach Mascarpone Cream Pie
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the ground:
- 180 g flour
- 1 tablespoon sugar
- 1 pinch (s) salt
- 60 g veetable fat
- 60 g butter
- 60 ml water, cold
For covering:
- 3 tablespoon flour
- 800 g peach (s), drained and cut
- 70 g suar
- 5 egg yolks
- 170 g cream
- 1 teaspoon vanilla extract
- 250 g mascarpone
Print Recipe
Pin Recipe Instructions
- For the base, knead all the ingredients in a bowl. Shape the dough into a ball, wrap it in cling film and place in the fridge for about 1 hour.
- Then place in a greased and lined with baking paper mold and refrigerate for another 15 minutes.
- For the topping, mix the peaches with the flour and set aside.
- Then whisk the egg yolks and sugar together. Stir over a water bath for about 7-8 minutes until the mass becomes thick. Now stir in the cream and vanilla extract and refrigerate the mixture for 10 minutes.
- Mix the mascarpone and half of the ice cream briefly with the mixer, then carefully stir in the rest of the ice cream.
- Finally, cover the cooled base with the peaches and cover with the mascarpone ice cream. Lift the peaches a little with a fork so that the cream can spread everywhere and surround all the peaches.
- Bake the cake at 190-200 ° C for 10 minutes. Then reduce the temperature to 175 ° C and bake for another 35 minutes.
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