Mascarpone mousse with Vin Santo
METHOD
First soak the jumbo raisins with the Vin Santo for 1 hour.
To make the mousse, whisk the mascarpone with the sugar. Place the cantucci biscuits in the Vin Santo and leave to soak for 1 more hour.
Melt the butter in a non-stick pan, add the seeds from the vanilla pod and 50g of sugar. Cook the peaches for 1 minute, wet with the peach schnapps and let cool completely before serving.
When ready gently mix the mascarpone mousse with the soaked cantucci biscuits and serve on the peaches.
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