Amaro & Peach Cream Dessert. Peaches and cream have never tasted better.
Serves 8-10
600g mascarpone
600g thickened cream,
plus extra, to serve
⅓ cup (60g) icing sugar
2 free range egg yolks
1 vanilla bean, split, seeds scraped
8 large peaches
½ lemon, juice only
¾ cup Amaro Montenegro
2 oranges, juice only
400g Italian Lady Finger biscuits
Amaro Montenegro Sauce
1 cup Amaro Montenegro
2 oranges, juice of
¼ cup golden caster sugar
Place mascarpone, thickened cream, icing sugar, egg yolks and vanilla seeds in the bowl of an electric mixer and beat on high speed until thick and well combined. Cover and set aside in the fridge.
Remove stones from the peaches and slice thinly. Drizzle over lemon juice to reduce browning.
Combine the Amaro Montenegro and orange juice in a separate bowl. Dip half the sponge fingers into the juice mixture and layer in the base of the serving dish. Drop spoonfuls of mascarpone on top of the sponge fingers and spread with the back of a spoon. Top with a layer of peach slices. Repeat the process, then top with the remaining peaches slices. Cover the cake and chill for 1-2 hours.
To make the Amaro Montenegro sauce, in a saucepan heat together the Amaro Montenegro with orange juice and caster sugar. Boil for 5 minutes, until the liquid has reduced by half. Allow to cool.
To serve the Tiramisu, spoon over the remaining thickened cream, drizzle with Amara Montenegro sauce and serve.
