“Posted by request”
1hr 55mins

Ingredients Nutrition

  • 2 ripe peaches, halved and pitted
  • 14 cup marsala
  • 2 tablespoons superfine sugar
  • 3 tablespoons superfine sugar, to finish
  • Custard
  • 8 medium egg yolks
  • 14 cup superfine sugar
  • 1 12 cups heavy cream
  • 1 cup mascarpone cheese


  1. Thinly slice peaches and put them in a saucepan with the Marsala and 2 tablespoons sugar.
  2. Cover and cook, gently for 5 minutes until tender, then leave to cool.
  3. Use a fork to mix together the egg yolks and ¼ cup sugar in a bowl; pour the cream into a saucepan, then bring almost to a boil; gradually stir it into the egg mixture.
  4. Add the mascarpone in a bowl, pour in the cooking liquid from the peaches, and beat together.
  5. Gradually strain in the warm custard and whisk until smooth.
  6. Arrange 6 (3/4 cup) heatproof ramekins in a roasting pan.
  7. Pour the custard into the dishes, and then pour warm water into the roasting pan to come halfway up the sides of the dishes.
  8. Bake in a preheated 350° oven for 20-25 minutes until set with a slight softness at the center.
  9. Leave the dishes to cool in the water, and then chill in the refrigerator for 3-4 hours.
  10. About 20-30 minutes before serving, arrange the peach slices over the tops of the desserts.
  11. Sprinkle with the remaining 3 tablespoons sugar and caramelize with a blowtorch.
  12. Leave at room temperature until ready to serve.

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