- Difficulty: Easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: No-Bake
- Seasonality: Summer
- Energy 345.26 (Kcal)
- Carbohydrates 24.79 (g) of which sugars 12.93 (g)
- Proteins 3.54 (g)
- Fat 26.64 (g) of which saturated 10.90 (g)of which unsaturated 3.12 (g)
- Fibers 0.78 (g)
- Sodium 83.01 (mg)
Indicative values for a portion of 85 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
Notes and Tips
For the crust, you can use other types of dry cookies, including whole wheat or cocoa.
For using gelatin, always follow the instructions on the package, as the method of use can vary depending on the brand you choose.
I recommend using classic fresh liquid cream; plant-based preparations contain sugar, so you would need to adjust other quantities. For the cake to succeed, it’s important that the cream is very cold, as well as the bowl and whisk you use to whip it.
Don’t worry if there are small peach pieces in the cream; you can see them in my photo too. However, if you don’t like them, pass the blended peach through a fine sieve before adding it to the mascarpone.
If you want to keep following me
You can find me on Facebook, Instagram, and Pinterest!
To receive the daily recipe for free, you can subscribe to my Telegram channel.
This content contains affiliate-sponsored links.
