Made with a ginger biscuit base, the creamy cheese frosting is
flavoured with fresh peaches and lime, for a zesty, fresh flavour.
The Hand Blender and its attachments to make this recipe easy to
1 x pack of ginger biscuits 200g (save a few for topping)
100g salted butter
1 lime, juiced
250g mascarpone or cream cheese
150ml double cream, whipped
1 tbsp icing sugar
800g peaches, skins and stones removed
50g demerara sugar
1 small tin of peaches for garnish
Melt the butter in a microwave safe, medium sized bowl.
Place the biscuits in the chopping bowl attachment of the
700W Hand Blender and
blend until you have reached a breadcrumb consistency (you may have
to do this in two halves).
Mix with the melted butter until all the biscuits are coated
with the butter.
Press the biscuit mixture into an 8' inch (preferably
loose-bottomed), lined cake tin until smooth and even and place in
the fridge to set.
Roughly chop the peaches and place into a large saucepan with
the brown sugar. Cover with 500ml of water, bring to the boil and
allow to simmer until the peaches are soft.
Remove from the heat and allow the peaches to cool. Check for
any fragments of stone and peel.
Pour the peaches into a sieve over a saucepan, to remove any
excess juice. Retain the juice for the next step. Add the juice of
one lime to the peaches and place into the fridge to cool.
Heat the saucepan with peach juice and reduce to a thick liquid
on a low heat.
Loosen the mascarpone or cream cheese by stirring into a bowl.
Using the Hand Blender whisk attachment, whisk the double cream
to a thick consistency, add the icing sugar then use a spoon to
fold into the mascarpone.
Remove the peaches from the fridge and using the Hand Blender
wand, blend to a smooth compote. Take spoonfuls of the peaches and
fold into the cream mixture, creating a swirl effect.
Spoon the peaches and cream mixture onto the ginger biscuit
base and smooth over.
Top with 8 ginger biscuits on their sides to mark the servings,
or crumble the biscuits and scatter over the top.
Add a few of the tinned peach slices to decorate and the zest
of the lime.
Place into the fridge to chill for a few hours to set.
Serve with a drizzle of the cooled syrup over each slice.
Lightly peeling the peaches before slicing and cooking can be
quicker and easier, also soaking the peaches in warm water can
allow you to easily peel the skin. Count how many peaches you have
so you know how many stones to remove from the pan before
Tinned peaches make this a speedier recipe, but nothing beats
fresh, and you also have some homemade juice.
If using tinned peaches, drain any excess liquid and chop, mash
or puree before folding into the cream mixture.
Freeze any excess juice from tinned peaches and add to
ice cold soda water to make a "peach
Save a little of the peach compote to stir into your morning
porridge or to add to a smoothie.
For a different taste, try adding a teaspoon of cinnamon to the
peaches in place of lime juice.