Tiramisu Creme with fusilli and peaches

Peel the peach and cut it into cubes. If using peeled peaches from a compote, no peeling is needed. If using fresh fruit, you can caramelize it briefly in a pan with a spoonful of sugar – this will make the peach softer and sweeter.

Cook the Mrs. Apettini fusilli for 3 minutes according to the package instructions. Drain, rinse with cold water, and pat dry with kitchen paper.

In a bowl, pour cold fresh milk and cream, add the tiramisu cream powder, and whip with a mixer until thick for about 3-4 minutes. First, on low speed, then on higher speed.

In four to five deep glass cups or bowls, spoon 2 large tablespoons of cream onto the bottom of the cups. Layer fusilli on top, followed by a layer of sliced peaches, and cover again with cream, pasta, and fruit. Pipe the cream from a piping bag to create 5-6 small rosettes or kisses.

Sprinkle with cocoa powder and decorate with a slice of peach and chocolate squares.