The sweet peaches with coffee and mascarpone are a delicious variation of the Romagna sweet peaches also known as “fake peaches”, a delightful pastry typical of the Tuscan-Emilian Apennines, from which they spread to both neighboring plains and then to other regions of Italy with recipes that vary both in the composition of the biscuit and in the filling.
The sweet peaches with alchermes are very scenic cookies made from two hemispheres of shortcrust pastry joined by classic custard and chocolate, dipped in alchermes and rolled in granulated sugar. In our area, they can be found in the mini version, sold mainly by pastry shops, and in the large version, sold almost exclusively by bakers.
Today I made them in a new very delicious version, ideal as a dessert: coffee and mascarpone, a perfect combination that does not disappoint expectations. The preparation is very simple and quick, with these quantities you will get 16 small peaches.
Try also the other desserts with coffee:
- Difficulty: Very Easy
- Cost: Inexpensive
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 16 Pieces
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 226.17 (Kcal)
- Carbohydrates 26.68 (g) of which sugars 13.34 (g)
- Proteins 2.80 (g)
- Fat 12.15 (g) of which saturated 5.11 (g)of which unsaturated 1.81 (g)
- Fibers 2.87 (g)
- Sodium 28.67 (mg)
Indicative values for a portion of 55 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
- 2 cups all-purpose flour
- 3.5 oz butter
- 7 tbsp sugar
- 2 tbsp milk
- 1 egg (medium)
- 1.5 tsp baking powder
- 1 pinch salt
- 1 tsp vanilla extract
- 0.5 cup coffee (espresso)
- to taste sugar
- 4.5 oz mascarpone
- 4.5 oz heavy cream
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- to taste granulated sugar
Tools
- 2 Bowls
- 1 Pastry Board
- 1 Baking Sheet
- 1 Electric Whisk
- 1 Brush food-grade silicone
- 2 Small Bowls
Procedure
Place the flour on the pastry board, in the center put the soft butter, egg, sugar, baking powder, salt, and milk. Knead the ingredients starting from the center and gradually incorporating the flour. Knead the dough briefly, just enough to mix the ingredients.
This dough doesn’t need to rest in the fridge so you can immediately form the hemispheres.
Make balls of 0.5 oz each, place them on a baking sheet lined with parchment paper, and gently flatten them.
Bake the peach shells at 329°F for 8-10 minutes; they should remain light in color. Remove from oven and let them cool.
When they are cold, carve out the center of the flat side with a knife, then place them on a plate and brush the inside with slightly sweetened coffee.
(You can use the leftover biscuit crumbs from carving the shells to make small chocolate truffles)
Prepare the coffee using a moka pot or pods, or use instant coffee, choose whichever you prefer. You will need about 100 g.
Sweeten with a little sugar, I added a tablespoon, and let it cool.
To get a well-whipped cream, use cold cream and mascarpone from the fridge.
In a bowl, pour the cream, add the mascarpone, mix with a hand whisk, and whip everything with electric whisks. When the cream starts to thicken, add the sifted powdered sugar and vanilla. Continue mixing until you get a firm and smooth cream; it will take about a minute.
The mascarpone cream is ready.
Fill each shell with a teaspoon of mascarpone cream, pair them two by two, and place them in the fridge to set for 30 minutes.
Dip the peaches in the coffee (be careful not to soak them too much or the pastry will break), place them on a plate covered with kitchen paper and let them rest for 5 minutes to lose any excess moisture. Roll them in granulated sugar and place them in paper cases.
The sweet peaches with coffee and mascarpone are ready to be enjoyed.
Tips
Storage
The sweet peaches with coffee and mascarpone keep in the refrigerator for 4-5 days well covered.
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