Friday 15th December 2017
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Serves 4
Preparation time: 5 minutes + 2 hours (soaking)
Cooking Time: 5 minutes

Ingredients
250g mascarpone cheese
100g cantucci biscuits
400ml Vin Santo sweet wine
150g caster sugar
The seeds of 1 vanilla pod
2 peaches cut into wedges
100g jumbo golden raisins
50g butter
50ml of peach schnapps

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Recipe by Ivano de Serio, Head Chef of The Old Bakery

Mascarpone mousse with Vin Santo marinated Tuscan Cantucci biscuit on roasted peaches and golden jumbo raisins

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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