Ingredients:
- 2 egg yolks
- 8 tablespoons granulated sugar
- 200 g mascarpone
- 125 ml whipped cream
- 250 g peaches
- 4 tablespoons powdered sugar
Instructions:
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.
