Marinate the washed berries with amaretto and confectioner’s sugar.

Portion the peach purée into deep dishes and spread the berries on top.

For the foam, beat the egg yolks with confectioner’s sugar and amaretto until creamy.

Fold in the pastry cream, almonds, and whipped cream.

Spread the foam on the berries and cook about ½ minute, until golden brown, in an oven preheated to maximum heat (or in the broiler).