No-Bake Peach Melba Icebox Cake
A chilled no-bake dessert with soft biscuit layers, whipped cream, sweet peaches, and bright raspberries. It is light, fruity, and ideal for summer entertaining or making ahead fo…
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Servings: 8 | Prep: 30 min | Cook: 0 min | Total: 270 min
Tags: cream, dessert, icebox cake, make-ahead, no-bake, peach melba
Ingredients
- 500.0 g ripe peaches (peeled, stones removed, and sliced thinly)
- 250.0 g fresh raspberries (reserve a few for the top if you like)
- 600.0 ml double cream (well chilled)
- 250.0 g mascarpone (to stabilise the cream layer)
- 60.0 g icing sugar (sifted)
- 2.0 tsp vanilla extract
- 2.0 tbsp lemon juice (freshly squeezed)
- 120.0 g raspberry jam (seedless if preferred)
- 250.0 g digestive biscuits (or similar plain sweet biscuits)
- 120.0 ml peach juice (from a carton or reserved from tinned peaches)
- 1.0 pinch fine sea salt (for the cream to sharpen flavour)
- 30.0 g flaked almonds (optional, for garnish)
Instructions
- Whisk the double cream, mascarpone, icing sugar, vanilla extract, and a pinch of fine sea salt on medium speed for 2 to 3 minutes, until the mixture forms soft to medium peaks and looks smooth, thick, and just able to hold a swirl.
- Stir the raspberry jam with 1 tablespoon of the lemon juice for about 30 seconds until loosened and spreadable, then lightly crush one-third of the raspberries into it so the mixture looks glossy and lightly rippled with fruit.
- Toss the sliced peaches with the remaining 1 tablespoon of lemon juice and 1 teaspoon of icing sugar from the measured amount if desired, then leave them for 5 minutes until they look slightly juicy and smell fragrant.
- Dip each digestive biscuit briefly in the peach juice for about 1 second per side so it softens without turning soggy, then arrange a snug first layer in the base of the dish, breaking a few biscuits as needed to fill gaps.
- Spread one-third of the cream mixture over the biscuit layer in an even layer, spoon over half of the raspberry mixture, and scatter over half of the peaches and half of the remaining whole raspberries, seasoning the fruit layer with an extra tiny pinch of salt only if your peaches are very sweet and flat-tasting.
- Repeat with a second dipped biscuit layer, another third of the cream, and the remaining raspberry mixture, peaches, and raspberries, pressing very lightly so the layers settle while still looking airy.
- Finish with a final dipped biscuit layer and spread the last of the cream over the top, smoothing it neatly, then cover and chill for at least 4 hours, or until the biscuits have softened and the cake feels firm and sliceable at the centre.
- Before serving, chill the cake uncovered for 10 minutes if the top seems very soft, then garnish with the reserved raspberries and flaked almonds, and serve cold when the layers cut cleanly and the biscuits have turned cakelike.
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