Peachy Keen Mascarpone Parfait

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With local peach season just about here, the Peachy Keen Mascarpone Parfait is just the thing to finish off a summer meal. This easy to prepare dessert can be assembled the day before. Just cover the glass with film.

Prep Time10

Total Time10

Course: Dessert

Cuisine: American

Keyword: mascarpone parfait, peachy keen mascarpone parfait

Servings: servings

Calories: 543kcal

Author: Helen S. Fletcher

Ingredients

1 cup diced peaches (about 2 medium size peaches)
¾ cup 40% cream
⅔ cup powdered sugar
3 egg yolks
1 teaspoon vanilla
6 ounces mascarpone cream
2 ounces amaretti cookies (crushed)

Instructions

Crush the amaretti cookies by placing then in a food processor and pulsing until you get fairly large crumbs. Alternately, place in a plastic bag and roll over them with a heavy rolling pin.
To easily remove the skins from the peaches, place in boiling water from 30 seconds to about 1 minutes until the skin is loosened.
Immediately remove from the water and place in a colander. Run cold water over them to stop the heating. Slip the skins off.
Cut the peaches in ½ inch dice. Place in a non metal bowl and cover directly with plastic wrap. Set aside.
Fit a mixing bowl with the whisk. Add the cream and whip until stiff.
Remove from bowl and set aside.
Without cleaning the bowl, add the sugar and egg yolks.
Beat for 2 minutes until well combined. Whisk until cool and volume has tripled, about 4 minutes with a heavy duty mixer. A hand mixer will take longer.
Add the mascarpone ⅓ at a time, beating until each addition is completely incorporated. Stir ⅓ of the whipped cream into the mascarpone mixture. Fold in the remaining cream.
Layer approximately ¼ cup mascarpone, and 2 tablespoons peaches in a parfait glass.
Sprinkle with amaretti crumbs.
Repeat layering. Finish with mascarpone topped with amaretti crumbs.
Yield: 4 servings

Nutrition