Grilled doughnuts with peach cream

The cook, step by step.

1. 1

   Step 1

   Done

   We first prepare the filling by grating a peach for half. This is the easiest way to do it by cutting the peach first through half, depilating and then grating from inside to the skin. After this we mix the mascarpone, advocaat egg liqueur, vanilla sugar and peach rasps well. Put this in a spray bag and keep it in the refrigerator for an hour to make things stiff. We now light the barbecue and go for a direct setup where we can grill the doughnuts directly above the coal. Go for about 150 degrees Celsius into the dome. Grill both sides of the doughnuts briefly and be careful that the sugars do not burn, because this gives a bitter taste. We just want some nice grill stripes here as an effect.

   BBQ temperature: 150°C
2. 2

   Step 2

   Done

   Then cut open the doughnuts and the strawberries into thin slices. Inject a layer of the mixture into the spray bag on the doughnuts and spread with a few slices of strawberries. Then close the doughnut lid.

3. 3

   Step 3

   Done

   Then top off with some pistachio rasp and optionally another strawberry in the middle. Enjoy it!