<strong>SERVING</strong>: 4 or more people
<strong>AUTHOR</strong>: Matilde Vicenzi
200g Amaretti d’Italia macaroons
maraschino to taste
6 egg whites
8 egg yolks (6 + 2)
250g mascarpone cheese
250g whipping cream
For the jam:
Check out the step-by-step recipe video
Bring the water to a boil and mix in the sugar.
Add the maraschino to the mix until you reach the desired taste. Let cool.
Separate the eggs. Beat 6 egg yolks with 125g of sugar and put them to the side.
Whip the egg whites until stiff and gently fold them into the yolk mixture.
Slowly sift the flour into the mixture, constantly mixing with a spatula.
Bake in a convection oven for 4-5 minutes at 200°C: aim for golden, not dry. Let cool.
Put 2 egg yolks in the bowl of a mixer with sugar, mascarpone and cream. Beat them until the mixture becomes light and airy.
For the jam, wash and chop the peaches and cook them in a pan on low heat with 150g of sugar and a touch of water.
Gently remove the baked cake from the parchment paper.
Wet the cake with the water and maraschino syrup.
Spread the chilled peach jam onto the cake base.
Using a pastry bag, spread the mascarpone cream on top of the peach jam. Gently mix the two with a spoon to create a marbled effect.
Roll the cake up.
Lay a couple of slightly overlapping sheets of cling film and create a further layer of mascarpone cream using a pastry bag.
Lay the cake and roll everything tightly in the cling film.
Let the cake chill in the fridge for at least 3 hours.
Once ready, crumble the Amaretti d’Italia on a tray or on a work surface.
Unroll the cake directly on the surface and cover it with plenty of Amaretti crumble before serving