Peach-Mascarpone Semifreddo
Here’s a superb dessert for highlighting summer peaches when they are at their peak of flavor and so juicy that you struggle to pick up the slippery slices that elude your grasp. This is an ideal dessert to bring to a summertime picnic or barbecue: it’s easy to assemble in advance and even easier to eat.
Recipe information
Yield
makes 8 servings
Ingredients
Kirsch Syrup
Peach Filling
Mascarpone Filling
Preparation
Step 1
To make the kirsch syrup, in a small saucepan, warm the water and 1/3 cup (65 g) sugar, stirring until the sugar dissolves. Remove from the heat, then stir in the kirsch. Let cool completely.
Step 2
To make the peach filling, in a small bowl, toss the diced peaches with the 3 tablespoons (45 g) sugar and let stand until juicy.
Step 3
To make the mascarpone filling, put the mascarpone in a medium bowl; if it is very thick straight out of the container, add the cream. Whisk until the mascarpone begins to hold its shape and has the consistency of buttercream frosting. Stir in the 1/4 cup (50 g) sugar and vanilla. Set aside.
Step 4
To assemble the semifreddo, remove the parchment paper from the sponge cake and cut out 2 pieces of cake that will each fit in the bottom of a 2-quart (2-liter) baking dish. (You will have extra sponge cake left over that can be frozen for future use.)
Step 5
Spread 1/2 cup (125 ml) of the mascarpone filling evenly in the bottom of the baking dish. Place one of the cake pieces on top and brush evenly with about half of the kirsch syrup (it may seem like a lot, but it will all soak in).
Step 6
Spread the peach filling over the cake. Spread 1 1/4 cups (310 g) mascarpone filling over the peaches. Add the second cake layer and soak it with the remaining syrup. Spread the remaining mascarpone over the cake and refrigerate, uncovered, for about 30 minutes to firm up the top layer of mascarpone. Cover with plastic wrap and refrigerate until chilled.
Step 7
Just before serving, in a small bowl, toss the sliced peaches with the 1 tablespoon sugar. Let stand until the sugar dissolves and the peaches are juicy. Scatter the peach slices over the semifreddo and sprinkle with the crushed amaretti. Cut the semifreddo into neat rectangles and serve.
Storage
Step 8
The semifreddo can be made up to 1 day ahead and refrigerated.
Variation
Step 9
If you wish to make this dessert without the kirsch, add a teaspoon of almond extract to the syrup in place of the kirsch.
tip
Step 10
Instead of making your own amaretti cookies, you can use store-bought ones. Purchased amaretti are tiny, so you’ll need a few more than indicated to get the right amount of crumbs.
