Bellini Mousse with Homemade Amarettini

Peach mousse

1. Finely puree the peaches with the peach liqueur. Beat the egg yolks and powdered sugar with the mixer to a thick white cream. Stir in the peach puree. Prepare and add gelatine according to package instructions. Then gradually stir in the prosecco and keep the mixture in a cool place until it starts to gel. Whip the cream until stiff and fold into the mixture. Chill the mousse for at least 2 hours.

Amarettini

1. Sift powdered sugar into a bowl. Add the almonds, egg white and flavor and mix with the mixer for approx. 4 minutes until smooth. Preheat the oven to 150 ° C. Squirt the dough into small piles on a baking sheet lined with baking paper. Bake the amarettini for about 20 minutes and then let them cool on a wire rack.

Biscuit base

1. Grease baking tray and cover with baking paper. Beat the eggs and egg yolks in a mixing bowl on the highest setting with the mixer until frothy. Stir in the sugar mixed with vanilla sugar and beat for another 2 minutes.
2. Mix the flour and baking powder and briefly stir in on the lowest setting. Pour half of the dough into a (small) rectangular, greased baking tin. Stir the cocoa under the other half of the dough and then also pour it into the baking pan. Put the baking tin on the middle shelf in the oven and bake at 180 ° C for about 8 minutes. Take the sponge cake out of the oven and let it cool down.
3. Layer the individual components of the dessert in a glass just before serving. To do this, cut the sponge cake base into small cubes and first put it in the glass, then a layer of the mousse, then grate chocolate and pour it into the glass as desired, then whip another layer of mousse and finally the cream until stiff and sprinkle on the icing. Decorate with crumbled amarettini.