This peach and raspberry dessert is really quick and simple. Indeed it’s one of those desserts that has us both wondering “why don’t I make this more often?” As with all foodies I’m prone to pick up food items with the thought “I could do something with those!” For example a jar of peaches in brandy bought in December, it’s now July! Though I love peaches, they’ve sadly sat in my cupboard for months.
Nevertheless, I came across the jar last week and promptly handed it to Michelle with a request that she create a nice pudding. That’s why we work well as a blogging duo, we know where our strengths lie. I know which of us is going to put up the better dessert, clearly it’s the one with the sweeter tooth. Michelle’s creativity definitely lies in the sweeter side of life, this can be seen in the numerous fabulous desserts and cakes I’ve enjoyed over the years. I’m delighted to say the dessert she created here is no exception, I was not disappointed.
So on a beautiful sunny day last week Michelle turned up to mine with a box of puff pastry sheets, pre-cooked and ready to work with. My glee when she said we were having peach and raspberry mille feuille. Moreover I was happy to see how she’d pared down the recipe, simplifying it for the most basic baker.
Previously this would have been a dessert I’d have avoided. Pastry making is simply not my thing, consequently I often avoid recipes where I’ve to make my own. However, Michelle, inspired by this months BBC Good Food Magazine, kept this simple and used a sheet of ready made puff pastry. So after combining the cream mixture, piping it between the sheets of pastry and adding the fruit, our dessert was ready.
Lunch in the Garden: Sunshine & Dessert
- 1 sheet ready roll puff pastry
- 250 g marscapone cheese
- 180 ml double cream
- 50 g icing sugar
- 1 Tsp vanilla extract
- 1 jar peaches in brandy syrup or use regular tinned peaches or fresh
- 125 g fresh raspberries
- 2 Small amaretti biscuits crushed
Preheat oven to 180 Fan. Line a baking sheet with baking paper or silicone mat. Roll out the puff pastry and slice into half vertically and then slice each strip into rectangles - so you end up with 8 rectangles. (you can make them smaller if you choose). Place on baking sheet and then top with a layer of baking parchment and another baking tray, weighted down with more trays so the pastry bakes flat. Bake for 25-30 min. Remove from oven, allow to coo and set aside.
In a large bowl, add the marscapone cheese, cream, icing sugar and vanilla and whisk using a hand mixer until thick and ready to pipe.
To assemble the peach melba, start with a sheet of pastry, then using a piping bag, pipe kisses of the marscapone cream over the pastry. Top the cream with a layer of raspberries. Add another layer of pastry, top again with piped cream and a layer of the peaches, drained. Finally scatter over the crushed amaretti biscuits and drizzle over some syrup from the peaches, if using a jar or tinned.
You can prepare the puff pastry up to 2 days in advance and keep in an airtight container ready for use when guests arrive. You can make the marscapone cream the day before and keep in an airtight container in the fridge and whisk through when ready to use.