Peach tiramisu with poppy seed biscuit

Name: Peach tiramisu with poppy seed biscuit
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 1 can(s) (850 ml) Peach halves; 4 TABLESPOONS Orange liqueur; 1 egg (size M); 35 g Sugar; 25 g Flour; 15 g Cornstarch; 1/2 TEASPOON Baking Powder; 3 TABLESPOONS Poppy; 250 g Mascarpone; 2 TABLESPOONS Honey; 200 g Schmand; 100 g Whipped cream; baking paper; 7-10 Tbsp Disposable piping bag

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 8

1 can(s) (850 ml) Peach halves
4 TABLESPOONS Orange liqueur
1 egg (size M)
35 g Sugar
25 g Flour
15 g Cornstarch
1/2 TEASPOON Baking Powder
3 TABLESPOONS Poppy
250 g Mascarpone
2 TABLESPOONS Honey
200 g Schmand
100 g Whipped cream
baking paper
7-10 Tbsp Disposable piping bag

Directions

1
Pour the peaches into a sieve, drain. Cut the peaches into pieces. Put peaches and liqueur in a bowl and marinate for about 1 hour. Separate the egg. Beat the beaten egg whites until stiff, pouring in sugar.
2
Fold the egg yolk into the beaten egg white. Mix flour, starch and baking powder, sieve onto the mixture and fold in. Finally, fold in 2 tablespoons of poppy seeds.
3
Pour the mixture into a piping bag with a medium-sized punched spout. Spray small tuffs (approx. 2 cm Ø) onto 2 baking trays lined with baking paper at a distance and sprinkle with remaining poppy seeds. Bake in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see
4
manufacturer) Bake for 5-8 minutes. Remove from the oven, remove the tuffs from the baking paper and let them cool down.
5
Mix mascarpone, honey and sour cream. Whip cream until stiff and fold in. Coarsely mash the peaches. Pour cream, sponge cake and peach puree into glasses and serve immediately.