Recipe Index

Ingredients

• 5½oz golden caster sugar
• 1 tsp almond extract
• 1 tsp vanilla bean paste
• 1lb frozen peaches, stones removed and cut into 8 pieces
• 5½oz mascarpone, at room temperature
• 5fl oz whipping cream
• 7oz condensed milk
• 1 tsp vanilla bean paste
• 1 tbsp amaretto, or dash almond extract
• 1¾oz toasted flaked almonds
• 14oz amaretti, crushed

Method

1. Boil about 2/3 cup of water with the golden caster sugar, almond extract and teaspoon of vanilla bean paste in a small pan over medium-high heat, reducing that syrup by half over 5 to 7 minutes until it reaches a sugar syrup consistency.
2. Add the frozen peach pieces to the hot almond syrup, cook the fruit for 1 minute, then take the pan off the heat and set the peaches aside to cool.
3. Whisk the room-temperature mascarpone in a large mixing bowl until smooth.
4. Add the whipping cream, condensed milk, second teaspoon of vanilla bean paste and the amaretto or dash of almond extract to the mascarpone and whisk with an electric whisk on medium speed until soft peaks form, taking care not to overwhisk the cream into curdling.
5. Sprinkle the crushed amaretti into the base of six sundae glasses as the first layer.
6. Layer the cooled peaches and a tablespoon of their syrup over the biscuit crumbs in each glass.
7. Top the peach layer with the whipped mascarpone cream and chill the assembled puddings in the fridge for a couple of hours to set.
8. Scatter the toasted flaked almonds over the chilled peach puddings just before serving.

Prep: 1 h · Cook: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data