About this recipe:The perfect way to make use of fresh peaches when in-season. A digestive biscuit base is topped with a marshmallow-cream and fresh sweet peaches. This dessert is simple to make and is delectable.
16 whole digestive biscuits, crushed
175g unsalted butter, melted
100g caster sugar
225g mini marshmallows
4 tablespoons milk
475ml double cream
65g caster sugar
6 large fresh peaches, peeled, pitted and sliced
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Method Prep:30min › Cook:10min › Ready in:40min
Combine the digestive biscuit crumbs, melted butter and 100g sugar in a mixing bowl. Mix until evenly moistened, reserve 4 tablespoons of the mixture for the topping. Press the remaining mixture into the bottom of a 23x33cm or similar sized baking dish.
Heat marshmallows and milk in a large saucepan over low heat and stir until the marshmallows are completely melted. Remove from heat and cool.
Whip cream in a large bowl until soft peaks form. Beat in 65g sugar until the cream forms stiff peaks. Fold the whipped cream into the cooled marshmallow mixture.
Spread 1/2 the cream mixture over the biscuit base, arrange the peaches on top of the cream, then spread the remaining cream mixture over the peaches. Sprinkle the reserved crumb mixture over the cream. Refrigerate until serving.
Simple to make, yes. The biscuit base was the best part. Tinned peaches taste better as they have more flavour and have a bit more texture than soft fresh peaches. Overwhelmingly creamy though. Perhaps I will adjust the cream - marshmallow ratio next time and also add even more peaches with half the cream mixture. - 14 Feb 2016