Ingredients: (serves 8)
- 2 cups milk
- 1/3 cup caster sugar
- 1 teaspoon vanilla extract
- 2 tablespoons custard powder
- 250g mascarpone
- 1 3/4 cups whipped cream
- 1/3 cup orange juice
- 1/4 cup peach schnapps
- 250g sponge finger biscuits
- 3 large peaches - thinly sliced
- 2 tablespoons flaked almonds
Method:
- Combine 1 3/4 cups milk, caster sugar and vanilla in a medium saucepan over medium heat. Bring to a simmer
- Meanwhile, place custard powder in a small bowl. Gradually stir in remaining milk until smooth. Stir custard mixture into hot milk mixture. Stir for 3 to 4 minutes or until mixture boils and thickens. Remove from heat. Transfer to a bowl. Cover surface of custard with plastic wrap and cool
- Using an electric mixer, beat mascarpone for 1 minute or until smooth. On low speed, beat in cooled custard until just combined. Gently fold in whipped cream
- Combine orange juice and schnapps in a small shallow bowl. Dip 1/2 the biscuits in schnapps mixture. Arrange over base of a 2.5L (10-cup-capacity) glass serving dish
- Top with 1/2 the peach slices, slightly overlapping, and 1/2 the mascarpone mixture. Repeat layers
- Refrigerate for 3 hours or overnight. Serve sprinkled with flaked almonds