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