Recipe for Roasted Peaches

Place the heavy cream in the freezer for 15 minutes.

Preheat the oven to 200°C.

Separate the peaches from the syrup in the can, place the peaches in a baking dish, sprinkle with cinnamon, and pour the syrup into the bottom of the dish.

Bake for 30-40 minutes at 200°C.

Chop the pistachios. On a baking sheet lined with parchment paper, spread the sliced almonds and the chopped pistachios. Bake for 5-7 minutes at 200°C, watching and turning them occasionally.

To prepare the mascarpone mousse, whip the liquid cream using a whisk or a stand mixer until it forms stiff peaks: start at medium speed, add the vanilla sugar, then increase to high speed.

Once the whipped cream is ready, fold in the mascarpone.

To finish, in a plate, place a layer of mascarpone mousse, top with roasted peaches, sprinkle with almonds and pistachios, and decorate with chocolate eggs. Enjoy immediately.