Ingredients for 4-6 servings:
- 900 g ripe peaches (or canned)
- 75 g sugar
- 250 g mascarpone
- 250 g cottage cheese
- 5 tbs Vineyard peach liqueur VOM FASS
- 150 g ladyfingers
- 2 tbs sliced almonds
Scald the peaches with hot water, chill, skin, halve and then pit (if canned then drain well).
Put three peach halves aside and cut the remaining peaches small and with the sugar purée smooth.
Mix mascarpone, cottage cheese and 3 tbs vineyard peach liqueur. Place half of the ladyfingers in a bowl
(if necessary reduce coarsely to small pieces) and drizzle 1 tbs of the liqueur over them.
Pour in half of the peach crème and spread smooth. Arrange the remaining ladyfingers in it,
drizzle the remaining 1 tbs liqueur over it and pour in the remaining crème.
Steep covered in the refrigerator at least 4 hours.
Toast the almonds in a dry, coated pan to a golden brown, let cool.
Cut the retained peach halves into sections and garnish the crème with them.
Sprinkle the sliced almonds on top.
You may want to drizzle a little more liqueur over them.