Grilled Peach, Dark Chocolate & Mascarpone Pinsa Dessert

Index

You’ll be helplessly in love with this decadent combination of fresh, rich, creamy, naughty & nice, from the very first encounter.

Shout out here for our friends at Hot Star, who make a fabulous range of honey-based sauces from the hornet-like Scotch Bonnet to the sweet Salted Caramel we have used here. 

It’s really rich, so you only need a small bit. Said someone hopelessly out of date with reality.

Ingredients

  • 1x 230g oval Virtue Pinsa Romana base
  • 60ml Swedish Cream or light Vanilla Custard
  • 50g Dark Chocolate (we used good old Bournville)
  • 50g Mascarpone
  • 2 ripe and furry Peaches, sliced
  • Pinch of Lemon Thyme
  • Hot Star Salted Caramel Honey Sauce

Method

  1. Pre-heat oven to around 250 °C. (300 °C for a stone deck pizza oven)
  2. If you have a pizza stone, place on the middle rack. 
  3. Lay pinsa base on bench.
  4. Heat a cast iron skillet and generously sear the peach slices
  5. Spread the Swedish cream evenly over the pinsa base.
  6. Tumble chunks of chocolate and grilled peaches all over the place.
  7. Transfer to the hot oven, directly onto the oven rack, or your pizza stone, if using one.
  8. Cook for 4-5 mins or until you have crispy crusts and molten pools of chocolate.
  9. Place on a serving board and add dollops of mascarpone where ever there is a space.
  10. Garnish with a hefty squirt of caramel sauce and a delicate pinch of lemon thyme.
  11. Serve immediately, desperately trying not to eat half of it on the way to the table.