Fresh summer dessert. Nice variation of the traditional tiramisu with coffee.
For 3 portions
18 speculoos biscuits
100 g mascarpone
2 tablespoon sugar
1 teaspoon peach liquor (optional)
1 pinch of salt
Thinly grind the biscuits. I put them in a freezing bag. I make sure it is well sealed and I use a glass bottle to hit the biscuits. Pour the biscuits in 3 containers you will use to serve.
Peel the peaches. Cut them in small dices. Add them on top of the biscuits.
Beat the mascarpone, the sugar, the yolk and the liquor together.
Whip the whites to snow. Add the pinch of salt before whipping them.
Gently pour and mix the whites in the mascarpone mixture. Pour the mixture on top of the peaches in the containers.
Keep them in a fridge for at least 4 hours before eating. You can prepare them the day before. Sprinkle chopped pistachio before eating (optional).