Frozen Mascarpone Torte with Ice Wine Infused Peaches




2 fresh peaches, peeled and cut into
1/4” pieces
1/4 cup (50) ice wine
1 tbsp. (15) granulated sugar
1-1/2 cup (375) heavy cream
1-1/2 cup (375) whole milk
2/3 cup (150) granulated sugar
1 vanilla bean, split lengthwise
1 tub (275 g) Tre Stelle® Mascarpone
Additional sliced peaches
and whip cream for garnish if desired


In a medium bowl combine peaches, ice wine and granulated sugar. Cover with plastic wrap and refrigerate until ready to use. In a medium saucepan, combine cream, milk
and sugar. Cook over medium heat until mixture begins to bubble. Scrape vanilla seeds into the mixture, remove from heat and stir in Mascarpone until melted; set aside for approximately 30 minutes. Strain to remove vanilla bean seeds if desired. Cover and refrigerate overnight.
Lay plastic wrap into a 6-cup loaf pan, leaving approximately 3” of wrap on either side of pan. Remove both gelato and peach mixture from refrigerator. Stir peaches into gelato and carefully pour into prepared loaf pan and place in freezer overnight or until firm.
To serve: 15 minutes before serving remove loaf pan from freezer and allow to sit on kitchen counter-top until the sides begin to soften. Using excess plastic wrap pull out of pan and place on a serving dish. Slice with a serrated knife and serve with
additional sliced peaches and whipped cream if desired.
Makes 12 - 1/2” slices

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