Recipe for Roasted Peaches

Place the liquid 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 pistachio pieces. Bake for 5-7 minutes at 200°C, watching and turning them occasionally.

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

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

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