I must have confessed already that I can’t imagine my life without sweets. I need to eat something sweet at least once a day: a piece of chocolate, a spoon or two of ice cream or a tiny slice of cake. Eating sweets is the only vice I have at the moment, after quitting the cigarettes and successfully overcoming my addiction to chewing gum and diet coke few years ago. Multiple times I have tried to stop eating sugar but without any success. Eventually for the time being I decided to accept myself the way I am. I am just trying to limit the quantities of consumed sugar in order to avoid becoming like a wale someday (but there are no guarantees for anything in this life).
Considering my inclination to eat sweets, I always keep desserts at home because I know that in moments of enragement I am able to attack the sugar bowl, which, as we all know, contains only empty calories. Obviously, it is much better to eat a piece of chocolate with contains also good minerals (an impressive quantity, I supposeJ) and is way tastier than pure sugar.
I prefer having homemade desserts because unlike the store bought ones, they are naturally aromatic and as sweet and juicy as I want them to be. Unfortunately there is not always enough time for their preparation.
But the dessert that I will present you today is fast and easy. It is also very aromatic: a real pleasure for the palate of everyone who loves the combination of peaches and cream.
250 g heavy cream
3 large peaches, peeled and cut in small pieces
3 tbs sugar
2 tbs water
1 teaspoon vanilla extract
2 tbs caster sugar
50 g plain biscuits
In a small saucepan combine peaches, sugar and water and bring them to boil. Lower the heat, cover the pan with a lid and let simmer for 5-10 minutes so that the mixture becomes thick almost like a jam. Remove the pan from the heat and set aside to cool.
Whisk the mascarpone together with the caster sugar and vanilla extract. Whip the cream until soft peaks form. Gradually add the whipped cream to the mascarpone, folding gently until combined.
Break the biscuits in pieces and arrange them on the bottom of tall glasses. Cover the biscuits in each glass with 2 tbs of the mascarpone mixture. Pour on top one tbs peaches jam. Continue with another 2 tbs of the mascarpone and top with another tbs of the peaches jam. Decorate with fresh fruit. Cover the desserts with cling film and leave them in the fridge for 4-6 hours before serving.