Yoghurt mousse with peaches and amaretti

INGREDIENTS FOR 6 SERVINGS
250 ml fresh whipping cream
200 ml plain yoghurt (Müller plain yoghurt sweetened with grape syrup)
2 egg whites
50 g sugar
PEACH SAUCE
2 peaches
2 tablespoons brown sugar
1 small glass sweet wine (Passito)
I whip the cream.

I put the yoghurt in a bowl.

I add the whipped cream and fold gently.

I put the egg whites in the blending jug.

I whisk them, gradually adding the sugar, until very stiff with the classic pointed peak.

I add them to the cream, gently folding upwards from the bottom.

I divide between dessert bowls.

The mousse should remain light and creamy.

I refrigerate for a couple of hours.
I prepare the sauce, peeling the peaches.

Then I cut them into small cubes.

I put 2 tablespoons brown sugar in a hot frying pan.

I add the peaches.

I let them caramelise and deglaze with the sweet wine.

I let the wine evaporate and cook over a high heat for 5 minutes.

They are ready when the syrup has reduced a little and thickened.
I turn off the heat and leave to cool.

Before serving, I spoon some sauce onto the yoghurt mousse and crumble a couple of amaretti over it, garnishing with a sprig of mint.