- 250g (9oz) mascarpone
- 400ml (14fl oz) double cream
- 4tbsp Marsala
- 5tbsp icing sugar
- amaretti biscuits, to decorate
- peaches in liqueur (we used Marks & Spencer Peaches in Marc de Champagne), to serve
Whip the mascarpone in a large bowl until smooth, then add the cream, Marsala and icing sugar. Stir to combine and check that it’s sweet enough, then beat again, gently at first then a little faster, until you have soft peaks. The alcohol and mascarpone will make the cream whip faster than normal, so keep an eye on it. Spoon into glasses or ramekins and chill until needed. They will keep overnight. Scatter with crushed amaretti biscuits, and serve with peaches soaked in liqueur.