Peaches & Cream Pinsa with Salted Caramel
Recipe Overview
A deliciously indulgent summer dessert combining Virtue’s crisp and airy Mini Pinsa Romana with creamy mascarpone, grilled fresh peaches, crunchy hazelnuts and salted caramel topping sauce from Macphie.
The contrast of crispy Italian Pinsa, cool mascarpone and juicy peaches makes this a simple recipe for a dessert chef to prepare but also delivers plenty of flavour.
Ingredients
- 1 x Virtue 20cm x 15cm Pinsa Romana Mini
- 80g Mascarpone
- 80g Macphie Salted Caramel Dessert Sauce
- 1 Peach, sliced and grilled
- 30g hazelnuts, chopped
Preparation
Slice the peach into even wedges and grill until softened and has a slightly caramel texture.
Method
1. Preheat the oven to 300°C.
2.Cook the Virtue Pinsa Romana Mini according to the product instructions until crisp on the outside and light and airy in the centre.
3.Remove from the oven and allow the Pinsa to cool slightly before adding the toppings.
4.Spread the mascarpone evenly over the Pinsa, leaving a 2–3cm border around the edge.
5.Arrange the grilled peach slices evenly over the mascarpone.
6.Generously drizzle over the Macphie Salted Caramel Dessert Sauce.
7.Finish with the chopped toasted hazelnuts.
8. Serve immediately with a scoop of vanilla ice cream or a drizzle of single cream for an extra indulgent finish.
