There's something maginc about the combination of peaches and raspberries and so I've created this variation on the original.

Ingredients

• 20 cm sponge
• 2 tablespoon medium sherry or orange juice
• 2 large peaches or 3-4 small peaches
• 1 cup cream
• 1 tablespoon gelatin
• ¼ cup sweet white wine
• 3 eggs
• ¼ cup caster sugar
• Topping
• 1 teaspoon gelatin
• ¼ cup water
• 1 punnet raspberries
• 2 tablespoons (approximately) caster sugar

Method

1. If the sponge is thick, cut in half horizontally. Put sponge at the bottom of a paper lined 20cm spring form tin. Sprinkle over sherry or juice.
2. Blanch, peel, stone and puree the peaches.
3. Beat the cream until thick. Set aside.
4. Sprinkle the gelatin over the wine and allow to swell. Dissolve over hot water or in the microwave - takes about 10-15 seconds on high.
5. Beat the eggs and sugar together until thick and creamy. Fold in the pureed peaches, whipped cream and dissolved gelatin mix.
6. Pour over the sponge and refrigerate for 2-3 hours until set.
7. Topping
8. Sprinkle gelatin over the water and allow to swell. Dissolve as above.
9. Puree and sieve the raspberries. Sweeten with the sugar to taste. Add the dissolved gelatin.
10. Pour over the top of the peach filling and return to the refrigerator for 1-2 hours until set.
11. Serve cut into wedges and garnished with whipped cream, peaches and raspberries.

Cooks Tips

- You can use frozen raspberries in this recipe. - Use 425 gram tin peaches if you don't have fresh peaches available.