Chilled amaretti cream with peaches, chocolate and almonds

A soft, refreshing cream with caramelised peaches for a distinctly summery touch.
INGREDIENTS FOR 8 BOWLS
Cream
3 eggs
50 g sugar
250 g mascarpone
150 g amaretti
Almond liqueur or amaretto, optional
Sauce
3 peaches
2 tablespoons sugar
Almond liqueur or amaretto, optional
Dark chocolate shavings
Flaked almonds

I separate room-temperature eggs and whisk yolks with 35 g sugar until pale and fluffy.

I add mascarpone.

I continue whisking, adding optional almond liqueur, until thoroughly combined and thick.

I put amaretti in a food bag.

I close and roughly crush with a meat mallet.

I add to cream.

I gently mix.

I whisk whites stiff, adding 15 g sugar while whisking.

They should be whipped but soft.

I vigorously stir a couple of spoonfuls into cream.

Once combined,

I add the rest.

I gently fold upwards from bottom.

I divide into bowls and refrigerate several hours.

The sauce.

I peel and dice peaches into a hot pan with sugar.

I quickly sauté and deglaze with optional liqueur.

Once caramelising, I turn off and cool.

I toast flaked almonds in a small pan, watching as they burn easily.

Before serving, I add a central spoonful cold peaches, knife-cut dark chocolate shavings and almonds to each bowl.