Follow these steps for perfect results
Peach Slices
drained
Ginger Nuts
broken into pieces
Cream
lightly whipped
Chocolate Vermicelli
to decorate
Drain the canned fruit, reserving the syrup.
Place one third of the ginger nuts in a layer in the bottom of a 5-cup souffle dish.
Spoon enough reserved syrup over the ginger nuts to moisten them.
Arrange one third of the fruit on top of the ginger nuts.
Cover the fruit with a layer of lightly whipped cream.
Repeat the layering process twice more, using the remaining ginger nuts, fruit, and cream.
Chill the dessert in the refrigerator for at least 15 minutes to allow the flavors to meld.
Decorate with chocolate vermicelli before serving.
Expert advice for the best results
Use different types of fruit for a more complex flavor.
Add a layer of custard for extra richness.
Garnish with chopped nuts for added texture.
Everything you need to know before you start
5 minutes
Can be made a day in advance.
Serve in individual glasses or small bowls.
Serve chilled.
Pairs well with coffee or tea.
Sweet and bubbly to complement the dessert.
Discover the story behind this recipe
Common dessert in New Zealand
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