Back

Tropical tart

Ingredients

175g. of Pavesini biscuits
1 400g. can of Valfrutta
Peaches in Syrup 411g. of mixed fresh fruit (whatever you prefer)
For the cream:
2 egg yolks
4 spoonfuls of sugar
250g. of mascarpone cheese
250g. of double cream

Difficulty

easy

Preparation and cooking time

5 min

Suitable for

Adults

Recipe for:

4 People

Vote for the recipe

Prepare this recipe with:

Peaches in syrup

Ingredients: Peaches, water, sugar, glucose-fructose syrup, acidity regulator: citric acid.

Valfrutta offers you all the flavour and sweetness of the best Italian peaches. Valfrutta Peaches in Syrup are available in a 411g or 822g single can and in a 570g glass bottle.

Preparation:

Take a cake tin with a removable bottom, remove the bottom and place the edge on a serving tray, line with the biscuits (without putting them in the syrup), then place the biscuits dipped in the syrup on the bottom of the cake tin. Prepare the cream. Form layers on the dipped biscuits: first a layer of cream, then a layer of Valfrutta Peaches in Syrup, alternating layers of cream and fresh fruit ... plenty of fruit! Complete with another layer of dipped biscuits and then cream, and decorate with 2 palm trees (made out of bananas and kiwis) and the beach (made out of the melon and mango). And there you have your tropical cake!