Raspberry Peach Parfait

Ingredients

• 500 g mascarpone (or ricotta)
• 175 g sugar
• 50 ml peach liqueur
• 600 g whipping cream
• 200 g raspberries (frozen)
• 400 g peaches (canned)

Instructions

1. 1.

   Drain the peaches, cut into eighths, place on parchment-lined tray and freeze. Whisk mascarpone until smooth. In a saucepan combine sugar with about 1/8 l water, stir and simmer to a light syrup. Remove from heat, let cool slightly, then fold in peach liqueur and whisk into mascarpone. Fold in frozen raspberries and peach pieces.

2. 2.

   Finally beat the cream to half‑set and fold it in. Line a loaf pan with plastic wrap or parchment. Pour the mascarpone mixture in, smooth the top and chill for at least 3 hours. About 45 minutes before serving, remove from freezer and let thaw in the refrigerator. Slice with a water‑dipped knife.