Fridge Cakes

Peach, Lemon and Pine Nut Fridge Cake     Prep : 20 mins You Will Need : 20cm (8in) Round Cake Tin Refrigerate for :  4 hours   CAKE 350 ml (12 fl oz) whipping cream 350 g (12 oz) mascarpone zest of 1 lemon 70 g (2 1⁄2 oz) caster (superfine) sugar 300 g (10 1⁄2 oz) tinned peaches in syrup, drained and diced 500 g (1 lb 2 oz) cereal biscuits   TOPPING 100 g (3 1⁄2 oz) pine nuts, toasted

Pour the cream into a large bowl and place in the freezer for 30 minutes. Mix the mascarpone with the chilled cream and most of the lemon zest (reserve a little for the topping).

Using an electric whisk or a food processor, whip until thick. Gradually whisk in the sugar. Carefully stir in the diced peaches.

Line the tin with cling film (plastic wrap). Pour a third of the peach cream into the bottom of the mould. Cover with a third of the biscuits, ensuring that they don’t touch

the sides. Repeat these layers twice. Refrigerate for at least 4 hours.

Turn the cake out onto a plate. Scatter over the toasted pine nuts and reserved lemon zest.

Fridge Cakes: Over 30 no-bake desserts by Jean-Luc Sady is available in gift and book shops and online at Amazon and Waterstones.

Photography by Isabelle Kanako