Serves: 6
Total Calories: 269
1 At least 20 minutes before you are ready to make the dessert, place a large bowl and the beaters of an electric mixer in the refrigerator.
2 When ready, in a medium bowl, whisk together the mascarpone, sugar, and lemon juice. Remove the bowl and beaters from the refrigerator. Pour the cream into the chilled bowl and whip the cream at high speed until it holds its shape softly when the beaters are lifted, about 4 minutes. With a spatula, gently fold the whipped cream into the mascarpone mixture.
3 In a medium bowl, toss together the peaches and liqueur.
4 Spoon half of the mascarpone cream into six parfait glasses or wine goblets. Make a layer of the peaches, then sprinkle with the amaretti crumbs. Top with the remaining cream. Cover and chill in the refrigerator up to 2 hours.
5 Sprinkle with the almonds before serving.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Mascarpone and Peaches recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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