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  • Italy_Pesche Dolci - Italian Custard Filled Peach Cakes Recipe


  • Italy_Pesche Dolci - Italian Custard Filled Peach Cakes Recipe

Ok, so I was wooed by a cutesey looking dessert, I just had to make some of these fancy arse peaches.  I don't know what it is about things which are made to look like other things but don't actually contain any of the thing they're supposed to look like in them, but they always seem to reel me in.

Pesche dolci are sort of like a hollowed out scone meets biscuit with a custard core, which is then rolled in shit loads of sugar.  Me and Cosmin were meh about them, but Chloe loved them.

Traditionally they're dipped in alchermes, a bright red Italian spiced liquor.  It's not that easy to find it in the shops, but you can find it online here.  That said, I did away with the liquor altogether and just used water and food dye.

Makes Chloe's List


peach biscuits
  •  500g bread flour
  •  100g butter, grated and chilled
  •  100g caster sugar
  •  1.5 tsp baking powder
  •  Zest of 1 lemon finely grated
  •  2 large eggs beaten
  •  100ml milk
  •  3 egg yolks
  •  300ml double cream
  •  285ml full fat milk
  •  115g caster sugar
to coat
  •  300ml water
  •  1 tbsp red food colouring
  •  1 tbsp green food colouring
  •  1 tbsp yellow/orange food colouring
  •  100g caster sugar
  •  Gold luster dust (optional)
to decorate
  •  16 mint leaves


  • Calories | 305
  • Fat | 14.3g

Makes | 16

Prep Time | 20 minutes plus 30 minutes chilling

Cooking Time | 15 minutes


peach biscuits
  1. In a large bowl rub together the flour and butter with your fingers until you have fine breadcrumbs.
  2. Stir in the sugar, baking powder and lemon zest.
  3. Make a well in the centre, break in the eggs and pour in the milk.  Stir from the inside out then when a dough begins to form bring together with your hands.  Do not knead.
  4. Wrap in clingfilm/saran wrap and refrigerate for 30 minutes
  5. Meanwhile preheat your oven to 180°c.
  6. Line a baking tray with baking parchment.
  7. Roll the dough into walnut sized balls and place on your baking tray allowing sufficient room to rise.
  8. Bake for 15 minutes until very lightly golden and cooked through.
  9. You will have dome shaped cookies with a rounded top and a flat bottom.  Allow to cool for five minutes and then scoop out the centre of each cookie from the flat side.  Allow to cool completely.
  1. Whisk the egg yolks and half of the sugar for a couple of minutes with a hand whisk until it lightens in colour and you have thick ribbons.
  2. Heat the milk, cream and remaining sugar in a large saucepan and bring to just before boiling point.
  3. With the whisk on constantly, drizzle about a third of the hot milk/cream into the egg yolk in a very very very slow stream, you don't want the eggs to curdle.
  4. Pour the egg into the saucepan with the milk and simmer, stirring constantly until the custard thickens and coats the back of a wooden spoon.  Remove from the heat and allow to cool completely.
  1. Split the water equally into three small bowls.
  2. Stir in the red food colouring into the first bowl, the green into the second bowl and the yellow into the third.
  3. Put the caster sugar into a fourth bowl.
  • Pipe or spoon the custard into the centre of each biscuit.
  • Pair the biscuits by closest size, and then push each pair together to form a peach shape.
  • Dip a third of one peach into the green dye, dip a different third into the yellow dye and the final third into the red dye.  Shaking off the excess between each dip.
  • Roll in the caster sugar until fully covered and decorate with a mint leaf and optional gold luster dust.

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