Peachmisu

Last Saturday was Phil's birthday.

I celebrated his big day by buying him a trip down south to Margaret River and of course did a simple n easy peachmisu for him.

Actually what is in my mind was making a mangomisu but i really cant find good mangoes in any stores at this time.

So i got no choice have to use peaches as substitute.

Luckily the end result was not too bad.

But still i prefer mangoes than peaches.

Anyway, Phil love it so much.

Ingredients:

• 500g mascarpone cheese
• 500ml thickened cream
• 50g icing sugar
• 2 egg yolks
• 125ml Grand Marnier
• Juice of 2 oranges
• 300g savoiardi (or sponge finger biscuits)
• 1 can peaches (drained n thinly sliced)

Method:

1. Line base of 22cm springform cake tin with plastic wrap or baking paper.
2. Place mascarpone cheese, cream, icing sugar, egg yolks in a big bowl of electric mixer and beat on high speed until thick and well combined.
3. Combine Grand Marnier and orange juice in a separate bowl. Dip half the sponge fingers into the juice mixture and layer in the base of the cake tin.
4. spread in 1/3 of the cheese mixture and top with 1/3 of the peaches.
5. Repeat the process, then top with remaining cheese. Reserving the remaining peaches slices to decorate.
6. Cover the cake with cling wrap and chill for at least 2 hours or until firm.
7. When it set, carefully removethe sides and base and transfer the peachmisu to a platter. Best to serve with rasberry sauce.