Ingredients

  • 1 sponge cake
  • 4 tablespoons brandy
  • 8 peach halves
  • 4 scoops vanilla ice-cream
  • whipped cream
  • 1 tablespoon almonds, flaked
  • 1 cup raspberries
  • 4 teaspoons sugar (caster)
  • 1 teaspoon lemon juice

Ready In 45 Minutes

Servings: 100

Cooking Instructions

Step 1

  • Split cake in half to a thickness of about 3cm and cut 1 half into 4 rounds, roughly the size of a peach half.
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Step 2

  • Dice half the peaches.
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Step 3

  • Place a round of sponge cake in each glass dish and soak with brandy.
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Step 4

  • Place a peach half on sponge, hollow side up, and place a scoop of ice cream on each peach.
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Step 5

  • Pour raspberry syrup over ice cream, decorate with whipped cream and chopped nuts and scatter round diced peach and extra fresh raspberries.
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Raspberry syrup

Step 1

  • Place ingredients in blender and puree until smooth.
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Step 2

  • Place in a small saucepan, bring to the boil and simmer 2 minutes. Cool before using.
  • EQUIPMENT:
  • Length: 2 minutes