Ingredients – 4 servings
30g caster sugar
250g mascarpone cheese
2 Tbsp Bonne Maman Peach Preserve
4 pink biscuits
4 Tbsp Bonne Maman Peach
Preserve to make the syrup
15 cl water
4 fresh peaches
2 Tbsp Bonne Maman
Few verbena leaves
Make some peach salad and add some Bonne Maman Peach Preserve to sweeten and flavor. Add some finely chopped verbena.
Bring the water and Peach Preserves to a boil until it forms a syrup. Soak the biscuits roses de Reims slightly and cover the bottoms of glasses with half of the biscuits. Add half of the peach salad on top of the soaked biscuits.
Separate the egg whites and the egg yolks.
In a salad bowl, combine the egg yolks with peach preserve and mascarpone cheese.
Whisk the egg whites while gradually sprinkling sugar until very stiff. Gently add the egg whites to the yolks and mascarpone mix.
Pour the peach tiramisu mixture into the glasses and cover again with half of the biscuits roses and then with the rest of the peach salad.
Cover again with the rest of the tiramisu mix.
Keep in the refrigerator for a minimum of 1 hour before serving.