Ingredients

Steps

• Heat caster sugar and 50ml water for 5 minutes until a syrup forms.
• Transfer syrup to a food processor and let it cool.
• Add 3 chopped nectarines and blend into a puree.
• Place cake slices into four bowls and drizzle with half the wine.
• Fold mascarpone, icing sugar, remaining wine, and whipped cream until smooth.
• Gently stir the nectarine puree into the cream mixture for a marbled effect.
• Fold two thirds of the unpeeled nectarine pieces into the mixture.
• Spoon the mixture over the cake and garnish with remaining nectarines.