Peach Ice Cream Mascarpone Slices

Preheat the oven to 180 °C top/bottom heat. Grease and flour a 35 cm x 25 cm baking pan.

Separate the eggs. Whip the egg whites with a pinch of salt. Slowly add sugar and vanilla sugar. Then add the yolks. Finally, mix flour with baking powder and fold in.

Spread the mixture evenly and bake for about 20 minutes until golden brown. Test with chopsticks. After baking, turn out and let cool.

First prepare the iced tea jelly. Soak gelatin in cold water for about 5 minutes. Pour iced tea into a saucepan and dissolve the squeezed gelatin in it. Remove from heat.

Cut the peach halves into small cubes and add to the iced tea. Season to taste with a little lemon juice and sugar. Leave in the refrigerator until it becomes jelly-like.

In the meantime, mix the mascarpone with sugar, lemon juice and part of the whipped cream. Then add cream stiffener and remaining whipped cream and whip until stiff (but not too stiff).

Spread the mascarpone cream on the sponge cake. Finally, spread the iced tea jelly over the mascarpone layer. Enjoy well chilled!

Preparation Tip:

You can also use other types of iced tea for the iced tea jelly.

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