Spiced Peach Ice Box Cake

Ingredients

• 1½ lb fresh or frozen peaches, peeled and sliced
• ⅓ cup brown sugar
• ¾ tsp cinnamon
• ½ tsp lemon juice
• 1 tbsp Amoretti® Peach Swirl

• 1½ cups heavy cream
• ½ cup powdered sugar
• 2 tsp Amoretti® Madagascar Bourbon Vanilla W.S. 2X

• 8 oz mascarpone cheese
• ½ cup full fat Greek yogurt
• 6 tbsp Amoretti® Speculoos Creamy Cookie Spread
• 2 tbsp powdered sugar

• 1 recipe Graham Crackers

• fresh ground nutmeg
• 1 peach, peeled and sliced
• 3-4 tbsp Amoretti® Crema di Caramel Syrup

Directions

1. Preheat the oven to 200℉.
2. In an oven-proof casserole, combine the peaches, brown sugar, cinnamon, and lemon juice. Toss to combine.
3. Let them macerate in the oven for 1½ hours.
4. Remove from oven and let cool. Stir in Peach Swirl and set aside.

5. In a stand mixer fitted with the whisk attachment, whip the heavy cream, powdered sugar, and Madagascar Bourbon Vanilla to medium peaks. Set aside.

6. In a stand mixer fitted with the paddle attachment, stir mascarpone, yogurt, Speculoos Creamy Cookie Spread, and powdered sugar until smooth. Set aside.

7. Line the sides of a spring form pan with acetate or parchment paper.
8. Layer Graham Crackers on the bottom.
9. Spread half the Spiced Mascarpone Cream evenly over Graham Crackers.
10. Layer half the peaches on top of the Spiced Mascarpone Cream.
11. Spread half the Whipped Cream over the peaches.
12. Repeat all layers a second time, covering the final layer with Whipped Cream.
13. Chill for 4 hours or overnight.
14. Remove the outside of the springform pan and the acetate or parchment paper on the sides.
15. Garnish the cake with a sprinkle of fresh nutmeg, peach slices, and Crema di Caramel Syrup drizzled on top.

• Wait until just before serving to add the fresh nutmeg and Crema di Caramel Syrup.