Core and cut the nectarine into slices. Cook in a pot over low heat until softened.
Beat the mascarpone in a bowl with a hand mixer until fluffy. Put amaretti cookies in a resealable freezer bag and bash to pieces with a rolling pin. The cookies pieces should still be chunky, with very little fine powder.
Put a few nectarine slices in the bottom of a trifle glass. Add a layer of mascarpone. Sprinkle with some amaretti pieces. Layer until the top of the glass is reached, then garnish with remaining nectarine slices and a finishing sprinkle of amaretti. Enjoy!
Made with 
in Berlin
AJNS New Media GmbH | Storkower Straße 115 | 10407 Berlin | Phone: +49 (0)30 695 182 91 | Email: hello@kitchenstories.de
Represented by Mengting Gao & Verena Hubertz
Kitchen Stories is supported by product placement
