Savour the summer flavours of fresh raspberries and peaches in this divine no-bake dessert. Alternating layers of peach-soaked cookies, peaches and raspberries, and a classic chantilly cream combine in a dreamy mix of tastes and textures. It’s a can’t-miss finish to any BBQ, garden party, or summer event.
at least 8 hours, preferably overnight chilling time.
For the poached peaches:
- 4 peaches, medium-sized, ripe but firm 4 peaches, medium-sized, ripe but firm
- 2¼ cups (488 g) Redpath® Golden Yellow Sugar, packed 2¼ cups (488 g) Redpath® Golden Yellow Sugar, packed
- 2 cups (500 ml) water 2 cups (500 ml) water
- 4 pcs (8 g) lemon zest, wide strips 4 pcs (8 g) lemon zest, wide strips
- ½ tsp (3 g) salt ½ tsp (3 g) salt
- 2 tsp (10 ml) pure vanilla extract 2 tsp (10 ml) pure vanilla extract
For the raspberry coulis (makes 1¼ cup / 313 ml):
- 4 cups (454 g) fresh raspberries, washed and completely dried 4 cups (454 g) fresh raspberries, washed and completely dried
- 2 tbsp (30 ml) poaching syrup 2 tbsp (30 ml) poaching syrup
- 1 tbsp (15 ml) lemon juice, preferably freshly squeezed 1 tbsp (15 ml) lemon juice, preferably freshly squeezed
- 1 tbsp (8 g) Redpath® Icing Sugar 1 tbsp (8 g) Redpath® Icing Sugar
For the filling (makes 6 cups):
- 3 cups (750 ml) heavy cream, cold 3 cups (750 ml) heavy cream, cold
- ½ cup (60 g) Redpath® Icing Sugar ½ cup (60 g) Redpath® Icing Sugar
- 1 tbsp (15 ml) pure vanilla extract 1 tbsp (15 ml) pure vanilla extract
- ¼ tsp (2 g) salt ¼ tsp (2 g) salt
- 40 pcs (240 g) Maria cookies (see Chef’s Tips) 40 pcs (240 g) Maria cookies (see Chef’s Tips)
- Reserved poaching syrup Reserved poaching syrup
- 2 cups (250 g) fresh raspberries, washed and thoroughly dried 2 cups (250 g) fresh raspberries, washed and thoroughly dried
- Peach slices Peach slices
- Fresh raspberries Fresh raspberries
- Loaf pan (9 x 5 inch) Loaf pan (9 x 5 inch)
- Parchment paper (for loaf pan and saucepan) Parchment paper (for loaf pan and saucepan)
- Sharp paring knife Sharp paring knife
- Cutting board Cutting board
- Medium heavy-bottomed saucepan Medium heavy-bottomed saucepan
- Scale OR dry measuring cups Scale OR dry measuring cups
- Liquid measuring cup Liquid measuring cup
- Measuring spoons Measuring spoons
- Heatproof spatula Heatproof spatula
- Ladle Ladle
- Medium bowl x 2 Medium bowl x 2
- Slotted spoon Slotted spoon
- Medium dish Medium dish
- Stand mixer fitted with whisk attachment OR large bowl with hand mixer Stand mixer fitted with whisk attachment OR large bowl with hand mixer
- Fine-mesh sieve Fine-mesh sieve
- Small offset spatula Small offset spatula
- Aluminum foil Aluminum foil
- High-sided bowl (medium) High-sided bowl (medium)
- Immersion blender OR food processor OR blender Immersion blender OR food processor OR blender
- Spatula OR spoon Spatula OR spoon
- Shallow dish Shallow dish
- Platter Platter
- Whisk Whisk
Line a 9 x 5 loaf pan with parchment paper, leaving an overhang on all sides for easy unmolding. Set aside in the fridge to chill.
For the poached peaches:
Slice peaches in half, starting and ending at the stem of the fruit. Twist each peach half in opposite directions to separate the halves. Carefully remove pits; if necessary use a sharp paring knife to loosen or carve the pit from the flesh. Repeat process with the remaining peaches.
In a medium heavy-bottomed saucepan, combine the Redpath® Golden Yellow Sugar, water, strips of lemon zest, and salt. Place onto medium heat and bring to a simmer, stirring to dissolve the sugar. Reduce heat to medium-low.
Stir in the vanilla extract and carefully lower peaches into the simple syrup. Use a ladle to spoon the hot syrup into the cavities of the peaches. Place a parchment round (cut to the size of the saucepan used) over the peaches and poaching liquid. This helps to keep the peaches submerged while it gently simmers; 5 to 8 minutes, or until a sharp knife can easily pierce and slide out of the fruit.
Remove saucepan from heat and allow peaches to cool to room temperature in the syrup.
Gently remove and discard skins from the peach halves. Transfer peach halves and cooled syrup to a bowl and place in the fridge to chill; at least 1 hour.
With a slotted spoon, carefully remove peaches from the poaching liquid; reserve the poaching liquid.
With a sharp knife, cut each peach half into 6 slices and place into a dish. Place peaches and the poaching liquid back into the fridge until needed.
For the raspberry coulis:
In a medium, high-sided bowl or container, combine raspberries, 2 tablespoons (30 ml) of the reserved poaching liquid, lemon juice, and the Redpath® Icing Sugar.
Using an immersion blender, blend until raspberries are completely broken down and smooth.
Place a fine-mesh sieve over a bowl or airtight container, strain the raspberry mixture, pushing the liquid through the sieve using a spatula or spoon; discard seeds. Store the raspberry coulis in an airtight container in the fridge for up to 2 days.
For the filling:
In the bowl of a stand mixer fitted with the whisk attachment (see Chef’s Tips), whip the heavy cream until slightly thickened.
Sift the Redpath® Icing Sugar over the surface of the cream. Add the vanilla extract and salt. Whip at medium-low speed until the sugar is incorporated into the cream, then increase speed to medium-high and beat until medium to stiff peaks form; do not over whip.
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).
Drizzle the top of the cake with the raspberry coulis. Slice and serve. Garnish with peaches and/or raspberries, if desired.
Spoon raspberry coulis onto a plate, place a slice of the cake onto the coulis. Garnish with peaches and/or raspberries, if desired.
Place a slice of the cake onto a plate. Drizzle slice with the raspberry coulis and garnish with peaches and/or raspberries, if desired.