Mascarpone cream with tipsy peaches

Ingredients for 2 servings:

• 2 peaches
• 75 g sugar
• 25 ml cream
• 50 ml water
• 100 ml peach liqueur
• 2 tbsp mascarpone
• 2 tbsp natural yogurt
• 1 tbsp sugar
• 2 dashes lemon juice
• 100 g almond brittle

Instructions

Working time approx. 30 minutes; Rest time approx. 2 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 42 minutes

Blanch the peaches in boiling water, let stand for three minutes. Rinse with cold water and peel. Remove the stones and cut the flesh into larger cubes. Melt the sugar in a saucepan, add the cream and water. Be careful: it will fizz and foam. Add the peach cubes and the liqueur and simmer gently for about 10 minutes. Then let it cool. For the cream, mix all ingredients with a hand mixer until creamy. Season to taste. First, place a tablespoon of the peach cubes in a dessert glass, then a layer of cream, followed by a layer of almond brittle. Next, add another layer of cream, and finally more peaches. Sprinkle the dessert with almond brittle and refrigerate until ready to serve. Note: This dessert also tastes great with nectarines, apricots, or plums. In these cases, you must use the appropriate alcohol.