Caramelized Peach and Mascarpone Shortcake

Total Time:
1 hr 40 min
Prep:
1 hr
Inactive:
15 min
Cook:
25 min

Yield:
6 servings
Level:
Advanced

Ingredients
  • Hot Milk and Butter Genoise:
  • 4 eggs, room temperature
  • 2 cups sugar
  • 1 stick (8 tablespoons) unsalted butter
  • 1 cup whole milk
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon vanilla bean paste
  • Mascarpone Whipped Cream:
  • 1 teaspoon powdered gelatin
  • 1 2/3 cups mascarpone
  • 3/4 cup confectioners' sugar, sifted
  • 3/4 cup cold heavy cream
  • 2 teaspoons vanilla extract
  • Caramelized Peaches:
  • 1 pound peaches, unpeeled, cut into wedges (about 3 peaches)
  • 3 tablespoons sugar
  • 2 pinches sea salt
  • 1 tablespoon butter
  • White chocolate wedges, for garnish, optional
Directions
  • For the genoise: Preheat the oven to 335 degrees F (or 325 if using convection). Grease a half sheet pan and line it with parchment.

  • In a stand mixer fitted with the whisk attachment, whip the eggs for 5 minutes until light and frothy. With the mixer on medium speed, slowly add the sugar; increase to medium-high speed and beat to a ribbon consistency, another 5 minutes.

  • Combine the butter and milk in a microwave-safe bowl. Microwave for about 2 minutes, until the butter is melted and the milk is hot. Set aside.

  • Sift together the flour, baking powder and salt. Set aside.

  • With the mixer on low speed, add the vanilla and then slowly add the flour mixture; mix until combined, scraping down the sides.

  • Whisk about 1 cup from the mixer in the hot milk-butter until smooth, then return to the mixer, whisking until just combined.

  • Pour the batter into the prepared half sheet pan and bake until an inserted toothpick comes out with just a few moist crumbs, 15 to 20 minutes.

  • Let cool for 15 minutes, then remove the cake from the pan and use a 3-inch biscuit cutter to cut out 12 mini cake rounds.

  • For the whipped cream: Bloom the gelatin in 2 tablespoons cold water to dissolve.

  • In a stand mixer with the whisk attachment, beat the mascarpone until smooth and fluffy. Add the confectioners' sugar, beating until smooth. Slowly add the cream; beat until smooth, then add the vanilla. Raise the mixer speed to high and beat to soft/medium peaks.

  • Mix a dollop of the whipped cream into the gelatin, then add back to the mixer. Whip to medium peaks. Chill until ready to use.

  • For the caramelized peaches: Toss the peaches, sugar and salt together in a bowl.

  • Heat a medium-large skillet over medium heat until hot; add the butter. Place the peaches, cut side down, in the skillet and cook, turning once, until caramelized on both sides, 4 to 5 minutes per side; be careful to keep the peach skins intact. Transfer to a parchment-lined baking sheet to cool for about 10 minutes.

  • To assemble: Place a cake round on a plate and top with two peach wedges, skin-sides facing out.

  • Scoop some whipped cream into a pastry bag fitted with a large round or star tip and pipe a swirl in the center of the round, between the peach wedges.

  • Top with a second cake round and pipe another swirl of whipped cream in the center. Garnish with a peach wedge and a wedge of white chocolate if using.

  • Repeat to make 6 shortcakes total.

Contestant/Competition Recipe: This recipe was created by a contestant during a cooking competition. The Food Network Kitchen have not tested it for home use and therefore cannot make any representation as to the results.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    This recipe is featured in:

    Spring Baking Championship