Spoon dessert with mascarpone and peaches, a very easy and delicious dessert, perfect for ending a dinner with friends. The recipe is very simple and requires no baking, or almost, because the only thing you will have to cook are the peaches.
Obviously in a pressure cooker, to obtain a sort of jam. Everything else will be a cross between tiramisu and cheesecake. Indeed, because the other ingredients I used for this delicious dessert are the same as those used to prepare those sweets: mascarpone and ladyfingers.
For this recipe, in fact, I struggled more to find a name for it than to make it. So, I’ll leave it to you whether to call it peach and mascarpone cheesecake, or peach tiramisu. I simply named it spoon dessert with peaches. And now, let’s go to the kitchen together because the spoon dessert with mascarpone and peaches will be ready in a click!
If you are interested in other peach dessert recipes, also read:
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 1 Hour
- Preparation time: 25 Minutes
- Portions: 8 People
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: Summer
- Energy 497.92 (Kcal)
- Carbohydrates 45.87 (g) of which sugars 35.49 (g)
- Proteins 4.57 (g)
- Fat 34.13 (g) of which saturated 14.60 (g)of which unsaturated 4.71 (g)
- Fibers 0.85 (g)
- Sodium 48.11 (mg)
Indicative values for a portion of 132 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 9.7 oz peaches (weight of cleaned fruit)
- 2/3 cup granulated sugar
- 2 tsp lemon juice
- 8.8 oz mascarpone
- 3/4 cup heavy whipping cream
- 2 tsp gelatin sheets
- 2/3 cup powdered sugar
- 5.8 oz ladyfingers
- 1/2 cup butter
Tools
- Pressure Cooker
- Bowl
- Cutting Board
- Knife
- Mixer
- Blender
- Immersion Blender
- 8 Dessert Cups
- Piping Bag
Steps
First, clean the peaches, wash them and peel them. I preferred to remove the skin, but if they are organic you can leave it. Then cut them into chunks and place them in the open pressure cooker with the granulated sugar and lemon juice.
Close the cooker and set it to maximum power. From the start of the whistle, cook for 5 minutes on low heat. After cooking, let the pot depressurize by itself. Do not open the vent valve, or else the liquid released by the peaches will escape.
In the meantime, soak the gelatin sheets in a bowl with water. When the pot has released the steam, open it and blend everything with an immersion blender. Then squeeze the gelatin and add it to the still hot jam. Mix until it dissolves.
Transfer everything to a bowl and let it cool. Now blend the ladyfingers with a blender and transfer them to a bowl. Add the butter melted in the microwave, mix and set aside.
Next, place the cold cream from the fridge with the powdered sugar in a bowl and whip with an electric mixer. Also add the mascarpone and continue to mix with the beaters until you get a smooth and homogeneous cream. Then put it in a piping bag.
Now assemble the dessert. There are many steps to prepare it, but you’ll make just as many to eat it! So, place the ladyfinger base in a jar or cup. Add the mascarpone cream, and finally the peach jam.
Place the semifreddo in the refrigerator to rest for at least 1 hour and serve.
Storage and Tips for the Spoon Dessert with Mascarpone and Peaches
The peach and mascarpone semifreddo can be stored in the refrigerator for up to 1 or 2 days.
FAQ Questions and Answers for the Spoon Dessert with Mascarpone and Peaches
Can I not use gelatin sheets?
No, because peaches contain little pectin. After cooking, you will get a rather liquid mixture. The gelatin sheets help to thicken the coulis. Alternatively, you can use pectin instead of gelatin sheets.
