Caramel Fantasy Cream with Peaches

Preparation info

  • Difficulty


  • Serves

    6 to 8

Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

A favorite of Jeremiah’s, this dessert has an ethereal quality.

The only way to describe its texture and flavor is “luscious.”

It is best served the day it is made.


  • 6 large egg yolks
  • ¼ cup sugar
  • Pinch salt
  • 1 pound mascarpone
  • ½ cup cold Caramel Sauce
  • 3 large egg whites
  • Pinch cream of tartar
  • 6 ripe medium-sized peaches, peeled and sliced


Put the egg yolks, sugar, and salt in the bowl of an electric mixer. On high speed, with the whisk attachment, whip the mixture until it is thick and pale yellow. Add the mascarpone and caramel sauce and again whip until thick.

Put the egg whites in a separate bowl of an electric mixer. With a clean whisk attachment, whip on medium low speed until frothy. Add the cream of tartar, increase to high speed, and continue to whip until soft peaks form. Fold the egg whites into the mascarpone cream. Refrigerate the caramel fantasy cream until ready to use.

To serve

Put the peach slices in bowls or large long-stemmed wine glasses and spoon the cream over the peaches.