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Poached peach and mascarpone fridge cake recipe
Poached peach and mascarpone fridge cake recipe
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Indulge in a no-bake peach and mascarpone fridge cake for a festive finale!
Ingredients:
  • 7 peaches, halved, stoned
  • 250ml rum
  • 660g caster sugar
  • 1 cinnamon stick or quill
  • 1 vanilla bean, split, seeds scraped
  • 500g mascarpone
  • 185ml thickened cream
  • 12.00 gm icing sugar mixture
  • 16 savoiardi (sponge finger biscuits)
Instructions:
  • In a saucepan, combine peach, rum, sugar, cinnamon, vanilla seeds and pod, and 2 cups (500 ml) water. Simmer over medium-low heat then lower the heat. Cook partially covered for 10 minutes until peach is tender. Chill in the fridge for 1 hour in a heatproof bowl.
  • Whisk mascarpone, cream, and icing sugar with an electric mixer until soft peaks form. Chill in the fridge.
  • Place plastic wrap in an 11cm x 24cm loaf pan, extending the sides over the edges.
  • Strain the peach mixture, saving the flavorful poaching liquid. Lay out 8 peach halves on a clean surface and slice each half into 1cm-thick pieces using a small sharp knife.
  • In a large bowl, pour in 2 cups (500ml) of the flavorful poaching liquid. Individually dip 1 biscuit into the liquid, ensuring it's fully coated, and do the same with 4 more biscuits. Arrange the biscuits in a crisscross pattern at the base of the pan, trimming as needed to fit perfectly.
  • Evenly layer 1 1/4 cups of the luscious mascarpone mixture over the biscuits. Arrange half of the delectable peach slices on top, slightly overlapping them. Gently spread a delicate layer of the remaining mascarpone mixture over the peach slices. Repeat the layers with the remaining biscuits, reserved poaching liquid, mascarpone mixture, and peach slices, ending with a final layer of biscuits. Give the pan a light tap on the counter to settle the layers. Cover with plastic wrap and let it chill in the fridge overnight to set perfectly.
  • While you wait, pour the 1 cup (250ml) of remaining poaching liquid into a small saucepan. Heat over medium heat until simmering. Let it simmer for 5 minutes or until the liquid thickens into a syrup. Transfer the syrup to a heatproof bowl, cover with plastic wrap, and chill in the fridge.
  • Transfer the cake onto a beautiful serving platter. Unwrap it delicately. Slice the remaining peach halves into wedges and artfully place them on top of the cake. Finally, generously drizzle the syrup over the cake for a luscious finish.

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