Remove the chilled loaf pan from fridge. With a small offset spatula, evenly spread about ⅔ cup of the chantilly cream onto the base of the lined loaf pan.
Place 2 cups (500 ml) of the remaining poaching syrup into a shallow dish. Dip cookies into the poaching syrup and add a layer of dipped cookies over the cream, breaking or cutting cookies in half or in quarters to fill any large gaps. Place another layer of chantilly cream, about ¾ cup, over the cookies. Place 16 peach slices over the cream and sprinkle the peaches with ⅔ cup of the fresh raspberries.
Repeat process until there are 7 layers of chantilly cream, 4 layers of cookies (the last layer being cookies), and 3 layers of fruit (peaches and raspberries). There should be about ¾ cup chantilly cream left over; cover and place into the fridge.
Cover the loaf pan with aluminum foil and place into the fridge to chill; minimum 8 hours, but preferably overnight to make slicing easier.
Remove foil. Ensure the parchment overhangs are hanging on the sides of the loaf pan. Place a platter over the loaf pan. With a hand underneath the loaf pan and a hand securing the platter over the pan, carefully flip the pan and platter together. Carefully pull the pan away from the cake. Peel off the parchment paper.
With a whisk, re-whip the leftover chantilly cream. Spread the chantilly cream over the top and, if desired, the sides of the cake (see Chef’s Tips).