Tortini alle pesche con lo zabaione | Fattoria La Vialla

Ingredients

• - For the shortcrust pastry: 250 g plain flour, 80 g cane sugar, 150 g butter, 2 eggs, 1 untreated lemon , the grated peel, 1 pinch of salt
• - For the mousse: 1 kg small, ripe peaches (yellow-fleshed and full of flavour), 100 g sugar, 10 g gelatin, 200 ml fresh cream
• - For the zabaglione: 5 egg yolks, 8 tbsp cane sugar, 5 tbsp Vin Santo del Chianti Riserva D.O.C.
• - For decoration: 6 tsp butter, 6 tsp cane sugar, icing sugar