Peach and Chocolate Icebox Cake

An easy recipe for a refreshing dessert with peach, cream, and ladyfingers!


5 g gelatin sheets
150 g heavy cream 35%, chilled
250 g cream cheese
100 g icing sugar
1 teaspoon(s) vanilla extract
170 g milk chocolate couverture
580 g peach compote
40 g brandy
27 ladyfingers
10 g cocoa powder

To serve
mint leaves


Add the gelatin sheets into a bowl and cover with cold water. Set aside for 3-4 minutes to soften.

In a saucepan, add 50 g of the heavy cream and transfer over medium heat. Let it come to a boil.

Remove the saucepan from the heat and add the gelatin sheets inside, after draining them well. Stir until they completely dissolve.

Add the remaining heavy cream to the saucepan and stir.

Transfer the mixture to a mixer’s bowl, add the cream cheese, the icing sugar, and beat with the whisk attachment at high speed, for 5-6 minutes, until the cream thickens.

Finely chop the milk chocolate and add it to mixer’s bowl. Add the vanilla extract and mix with a serving spoon. Set aside.

Drain the peach compote and add the syrup into a bowl. Add the brandy and stir. Set aside.
Line a 10x35 cm loaf tin with plastic wrap.

Dip 9 ladyfingers into the syrup, from the side of the sugar, and arrange them on the bottom of the tin. Ideally, the ladyfingers should be 10 cm in order to fit exactly into the loaf tin.

Spread half of the cream on top and add the 1/3 of the peaches cut into small cubes. Cover with another 9 ladyfingers, after dipping them in the syrup, spread the rest of the cream, another 1/3 of the peaches, and cover with the remaining ladyfingers, after dipping them in the syrup.

Cover with plastic wrap and press lightly with your hands. Refrigerate for 4-6 hours to thicken.

Remove the plastic wrap, dust with cocoa powder, scatter the remaining peaches, and serve with mint leaves.

As an Amazon Associate I earn from qualifying purchases.

Post a Comment