PEACH & BLACKBERRY FREEZER DESSERT
With a couple of ingredient swaps, you’ll have a new dessert — change the peaches to another seasonal fruit and choose a different flavored jam that complements the fruit of choice.
Makes 12 servings
Total time: 1 hour + freezing
BEAT:
8 oz. mascarpone, room temperature
4 oz. cream cheese, room temperature
1/2 cup granulated sugar
1/2 tsp. kosher salt
2 cups heavy cream, divided
2 tsp. pure almond extract
1 cup peeled and diced fresh peaches or frozen peach slices, diced
26 shortbread cookies (such as Pepperidge Farms Dublin)
11/2 cups Blackberry jam, page 111
WHIP:
1/2 cup marshmallow fluff (such as Jet Puff)
1 tsp. pure vanilla extract Peach slices and blackberries
Line a 9×5-inch loaf pan with plastic wrap, making sure the plastic wrap extends over all edges. Beat mascarpone, cream cheese, sugar, and salt in the bowl of a stand mixer on medium speed until fluffy, about 4 minutes, stopping to scrape down sides. Gradually beat in 1 cup cream and almond extract on low speed until combined. Increase speed to medium-high and beat mixture until medium peaks form. Stir in diced peaches.
Place a single layer of cookies in bottom of prepared pan, breaking to fit as needed. Spread one-fourth of the peach mixture evenly over cookies; gently spread one-fourth of the jam over top. Repeat layering cookies, peach mixture, and jam three more times. Finish with a layer of cookies on top.
Cover pan with plastic wrap; freeze at least 6 hours or overnight.
Whip remaining 1 cup cream to soft peaks with a stand mixer. Add marshmallow fluff and vanilla and beat until firm peaks form.
Uncover cake and invert onto a serving platter. Using the plastic wrap to help unmold cake; peel off and discard plastic.
Frost cake with whipped fluff mixture. Chill cake in freezer until set, at least 15 minutes. Garnish cake with peaches and blackberries before serving.
Per serving: 669 cal; 34g total fat (18g sat);
81mg chol; 301mg sodium; 91g carb (4g fiber,
71g total sugars); 6g protein