date:Nov 13, 2013
op 6 peach halves. Cut remaining peach into thick wedges. Place the peach wedges in an airtight container in the fridge to chill.
4. Beat together the mascarpone, cream and icing sugar in a bowl until the mixture thickens slightly.
5. Dip half the biscuits, 1 at a time, in the Frangelico syrup. Place in the base of a 3L (12-cup) capacity serving bowl. Drizzle over half the syrup. Spread with half the cream mixture. Top with chopped peach. Repeat with remaining biscuits, syrup and cream mixture