Ingredients
- 8 Morrisons butter brioche rolls, cut in half, then each half cut into 4 fingers
- 2 x 411g tins peach slices in light syrup
- 4 tbsp peach schnapps
- 500ml double cream
- 1 tsp vanilla extract
- 2 tbsp icing sugar
- 1 lime, zested
- 2 tbsp flaked almonds, toasted
Method
Step 1
Drain the peach slices over a bowl, then stir the schnapps into the syrup. Next whip the cream with the vanilla and icing sugar until it starts to form soft peaks.Step 2
Arrange half of the peach slices in a single layer in a serving dish. Brush the Morrisons brioche fingers in the boozy syrup – don’t dunk them as they will lose their texture and go soggy. Lay these on top of the peaches, then add half the cream. Repeat the layers again, finishing with the cream.Step 3
Chill for at least an hour, or overnight. Top with the lime zest and flaked almonds to serve.