10 ounces mascarpone
2 egg yolks
Grated zest of 1 lemon
1 vanilla bean, scraped
1/3 cup natural cane sugar
2 tablespoons unsalted butter
2 ounces confectioners’ sugar
3 peaches, peeled and sliced
1 small pound cake cut into
12 thin slices
6 mint sprigs
To make the crema di mascarpone, lightly beat mascarpone with a wooden spoon in a stainless bowl. Add yolks, zest, vanilla bean, and sugar. Briefly beat ingredients until well combined and refrigerate. Heat sauté pan until hot and add butter and sugar and stir until the sugar caramelizes. Add sliced peaches and toss to coat. Remove from heat. Take parfait glasses and slice the pound cake. Add a dollop of mascarpone in the bottom of the glass, top with a slice of pound cake, then top with fruit and some juices. Add a dollop of mascarpone over the fruit and repeat the processes. Garnish with mint and serve.
Serves 4
