Messed up your meringues? Don’t throw them away – make Eton Mess! Or try this version using amaretti biscuits, the almond flavour goes really well with juicy summer white peaches and vanilla-scented cream.

Ingredients – serves 4

¼ cup raspberry jam

2 ripe white peaches

60ml (1/4 cup) amaretto

150ml pouring cream

250g tub mascarpone

2 tsp vanilla bean paste

40g amaretti biscuits, roughly broken into pieces

30g toasted flaked almonds, plus extra to garnish


1. Cut 1½ of the peaches into 1.5cm pieces. Add jam and ¼ cup water to a small saucepan over
medium heat, stirring until sugar has dissolved. Bring mixture to the boil, then reduce to
medium-low and simmer for 5 minutes until thickened slightly. Remove from heat and add
chopped peaches. Transfer to a small bowl and place in the fridge to cool.

2. Whisk cream, mascarpone, and vanilla in a bowl until well combined. Fold through amaretto and
almonds until just combined.

3. Thinly slice remaining peach. Layer cooled peach and mascarpone mixtures in bowls. Garnish
with remaining peach slices and almond flakes to serve.

What’s your favourite summer dessert?