• 200ml whipping cream
  • 150g greek yogurt
  • 75g mascarpone
  • 50g icing sugar, sifted
  • ½ tsp vanilla extract
  • ½ - 2 tsp rosewater
  • 3 ripe peaches, stoned and quartered
  • 2 meringue nests, broken into pieces
  • 6-8 large leaves basil, plus baby basil leaves to serve


  • 4 tsp golden caster sugar
  • ½ tsp ground cinnamon
  • a little freshly grated nutmeg
  • 75g whole skin-on almonds


  • STEP 1

    To make the brown sugar almonds, mix the sugar and spices with 2 tsp water in a microwaveable bowl. Microwave for 2 minutes, then stir in the almonds and put in the microwave for another 2 minutes. Give it one more good mix, then a final 2 minutes in the microwave until the almonds are sticky and coated in the syrup. Tip the nuts onto a baking paper lined tray and leave to cool.

  • STEP 2

    Put the cream, yogurt, mascarpone, icing sugar and vanilla in a large bowl and whisk until smooth and thickened. Stir in the rosewater to taste.

  • STEP 3

    Blitz the quartered peach in a food processer to make a smooth purée.

  • STEP 4

    Scatter the diced peach, meringue pieces, shredded basil and most of the almonds over the cream mixture. Drizzle over the peach purée and use a big spoon or spatula to fold everything together a couple of times to lightly ripple it through. Divide between 4 glasses or bowls and scatter over the remaining almonds and the baby basil leaves to serve.



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