Summary

Ingredients

• 4 peach (s)
• 2 tablespoon sugar
• 1 tablespoon lemon juice
• 1 tablespoon peach liqueur
• 2 egg (s)
• 60 g suar
• 250 g mascarpone
• 1 lemon (s), only grated zest
• 125 g ladyfiners
• 200 ml rosé wine (peach frizzante)
• Peppermint, some leaves it, for decoration

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Instructions

1. Peel, halve, core the peaches and cut into beautiful wedges. Marinate immediately with 2 tablespoons of sugar, lemon juice and liqueur.
2. Separate eggs. Beat the egg whites until frothy. Add 30 g sugar and continue to beat until stiff. Beat the egg yolks with the remaining 30 g of sugar to a very light and thick mass. Carefully fold in the mascarpone and lemon zest. Finally, fold in the egg whites. Line a mold with half of the ladyfingers and soak half of the frizzante. Cover with half the mascarpone mixture. Put some nice peach wedges aside for the garnish. Spread the rest on the mascarpone. Cover with sponge fingers and soak again with Frizzante. Finish with mascarpone. Garnish with peach wedges and peppermint leaves.
3. Tip: It is essential to use very fresh and chilled eggs. Cool the dessert immediately after preparation and consume it as quickly as possible.