Ingredients for 4 people

For the pastry:
250 g flour 0
200 g of sugar
150 g of butter
Two egg yolks
A whole egg
The zest of a lemon
Two tablespoons of Marsala
A pinch of salt
For the stuffing:
250 g of Philadelphia
Vanilla pod seeds
50 g of sugar
50 g of condensed milk
8 g of isinglass
A spoonful of fresh cream
A walnut fishing
Fresh jelly


1 hour


For the pastry

  • Prepare the pastry by mixing the flour with sugar
  • Add salt, butter at room temperature and eggs
  • Knead the ingredients very well and quickly until you get a ball
  • Cover with some film and refrigerate for about 30 minutes
  • Meanwhile prepare the filling.

For the stuffing

  • Mix the Philadelphia with a whisk with sugar and vanilla until a smooth and smooth mixture is obtained
  • Put the isinglass in plenty of cold water for at least 10 minutes
  • Heat a tablespoon of cream and incorporate the drained fish glue
  • Mix well until it has completely melted. Add it to the mixture.
  • While the stuffing will cool down, take care of the base
  • Roll out the pastry in small round single-use molds
  • Prick with a fork and bake at 180 degrees for about 15 minutes
  • Once cooked, let your shells cool
  • At this point fill the pastries with the filling of fresh cheese and garnish with slices of peach taking care to then cover it with transparent jelly.