Recipes •

Pinsa peach


  • 2 egg yolks
  • 8 tablespoons granulated sugar
  • 200 g mascarpone
  • 125 ml whipped cream
  • 250 g peaches
  • 4 tablespoons powdered sugar


Brush the pinsa with egg yolk and granulated sugar. Bake in the oven at 240°C for 6 minutes.
Prepare mascarpone cream as in the previous recipe. Refrigerate for half an hour. Brush the pinsa with mascarpone cream using a pastry bag and place sliced peaches on top. Sprinkle with powdered sugar.

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