Every once in a while I get an idea for a recipe.. and I follow through!
Today was one of those days. My husband wanted Tiramisu and I wanted Peach Cobbler ... this was the result! This recipe is for those of you who are not sure whether or not you can eat the eggs you purchase without cooking them.
Ingredients for 4
2 fresh peaches
1T brown sugar
8 speculoos cookies (or ginger snaps)
1 T butter
2 eggs, separated
2 T brown sugar
250 g mascarpone cheese
2T brown sugar
150ml whipping cream
Prepare the crumb mixture
Crush cookies (I use a blender), toast the cookie crumbs lightly in a frying pan with 1T butter. Set aside.
Prepare the Peaches
Save 1/2 peach to slice for garnish. Peel and cut the rest of the peaches into 1" cubes. Melt 1T butter in a frying pan and add the peaches, 2T brown sugar and 1tsp cinnamon; cook on high until sugar caramalizes. Set aside to cool completely.
Prepare the Tiramisu
Whip the egg whites in the top of a double boiler over simmering water. When soft peaks form, add 2T brown sugar, one T at a time, and continue whipping on high speed. When the sugar has been blended in, add the yokes, one at a time, with beater on high. Continue beating over the simmering water for 1 minute.
Refrigerate until completely cooled
When the egg mixture is cool, beat the mascarpone cheese on low speed with 2T brown sugar. Add the egg mixture to the cheese in thirds. Beating well after each addition.
Whip the heavy cream until soft peaks form.
Assemble the Parfait
Divide the crumb mixture in half. Put one half aside.
Divide the other half in 4 parts and place 1/4 in the bottom of each parfait glass. I used lowball glasses. Now put 1/4 of the peaches in each glass. Add 1/4 of the tiramisu cream to each glass. Top each glass with 1/4 of the remaining crumb mixture. Now add 1/4 of the whipped cream to each parfait and sprinkle with sugar. Garnish each Peach Cobbler Tiramisu Parfait with a sprinkle of cinnamon, a speculoos cookie (or ginger snap) and 2 thin slices of the reserved half a peach.