Trifle mascarpone peaches and amaretti. This weekend we prepare together a delicious cake that brings us again flavors and summer colors. In England it is called trifle and a cake made in layers and containing mostly a cream, fruit and a base of sponge cake Spain. But in practice in Britain trifle it has become synonymous with cake layers, some’ as our tiramisu. It could equally be called tiramisu with peaches, although the trifle is even more simple and quick to prepare the tiramisu: it only takes 10 minutes.
I decided to use the crumbled amaretti instead of sponge cake, and because I love the combination with peaches, and to give a crisp touch to dessert. If you like desserts with peaches, have a look at all my RECIPES DESSERT WITH PEACHES and obviously, in terms of tiramisu, all my Recipes TIRAMISU’.
To prepare mascarpone trifle peaches and macaroons, a dessert really easy, you can use the summer peschefresche, late ones such as Leonforte Peaches IGP. Or you can safely use peaches in syrup, Assuming you diminish slightly the amount of sugar present in the cream (It already has the sweetness of white chocolate). If you want to do it in the traditional version, You can prepare the pan by Spain and sprinkle with a little’ Peach juice.
Obviously, the decoration is made from pistachio. Is’ a very easy but balanced taste. Because the slight acidity of peaches, highlighted by lemon juice, dampens the sweetness of the cream. And the macaroons give a note and crunchy almond. Have a good day!
TIRAMISU 'PEACH, Mascarpone and Amaretto (easy recipe)Print This
- 250 grams mascarpone cheese at room temperature
- 150 ml of cream
- 1 teaspoon vanilla extract
- 100 grams of white chocolate
- 1 teaspoon lemon zest grated organic
- 40 grams of powdered sugar
- 20 grams of caster sugar
- late peaches in syrup 5-6 (I used those of Leonforte Igp)
- a tablespoon or two of lemon juice: to taste
- macaroons, to taste
- pistachios, to taste
To prepare the tiramisu with peaches, Mascarpone and amaretto, you have to work the mascarpone with a spatula until it is soft, then add the lemon zest. Melt white chocolate in a double boiler, mix it until it cools slightly and merge it with mascarpone. Whisk the egg not too firm the cream with the icing sugar and mix slowly with cream, doing with the spatula a movement from top to bottom in order to incorporate as much air as possible. Put the cream in the refrigerator for at least 30 minutes so that it becomes more consistent.
Peel the peaches and cut them into small pieces. Put them in a saucepan with the lemon juice and granulated sugar. Cook over high heat for a few minutes. When the peaches are soft, turn off the heat and allow to cool. As regards the amount of sugar, Since the cream is very sweet, I tend to put very little in fruits, just to help caramelization, and I give it more tart with lemon juice, to create a contrast of flavors. However, if you prefer to taste very sweet, You can add some’ more sugar.
Crumble the macaroons, roughly.
Composition of the trifle with peaches, Mascarpone and amaretto: then at the bottom of the cups you have chosen a layer of crushed amaretti, then (I recommend you use a piping bag to keep the glasses) distributed over part of the cream, then a generous layer of peaches with their cooking sauce. Put some more’ of cream and repopulate with peaches. Decorate with the pistachio lightly toasted and refrigerate for at least an hour before serving. The tiramisu with peaches, mascarpone and macaroons keeps well one to two days at the latest if placed in the coldest part of the refrigerator and covered with clingfilm. Bon appétit!
THE PAIRING: An elegant wine, sparkling wine, the result of a delicate job as valuable in more important Hill in Valdobbiadene: The Cartizze. This Prosecco Docg, We recommend using this recipe, is produced from the cellar Col Vetoraz it comes from vines that grow in the highest. The Cartizze superiore smells like pink, PEAR and white peach, with notes of citrus. Its taste is delicate and velvety, Thanks to a very fine perlage. Serve at approximately 8 degrees temperature and is ideal with pastries that combine fruit with fat as the mascarpone creams.