Peach & Thyme Torte with Lemon Mascarpone Whipped Cream

Buttery, thyme-infused batter, studded with halved and quartered peaches and topped with a thick cloud of lemon mascarpone whip. A simple dessert to showcase the first stone fruit of the season.

Hi everyone! Today, I have a lovely little fruit-forward number for you all! Tortes, by nature, are denser than a traditional cake, making them the perfect base to support large chunks of fruit, in this case, peaches.

I made this torte last year with plums and was planning on recreating it similarly this time around, however, my market had the most lovely yellow peaches, so my plans were derailed! I opted to complement the sweetness of the peaches and density of the torte with thyme. The thyme lifts the overall flavor of the bake, bringing a subtle earthiness. This, compounded with the tangy, bright, and acidic lemon mascarpone whipped cream, creates an extremely balanced dessert that doesn’t feel heavy or cloying

.I decorated this torte with a thick layer of the mascarpone whipped cream (it’s so good, you could be satisfied with just that!) and a wreath of crystallized thyme leaves. Serve this torte chilled, and enjoy with a refreshing beverage of sorts! This torte will keep covered and refrigerated for 2-3 days.