Ingredients:

  • 4 large ripe Peaches, peeled, pitted, and diced (approx. 600g)
  • 2 cups fresh Raspberries (approx. 250g)
  • ½ cup Granulated Sugar (100g)
  • 2 tbsp fresh Lemon Juice
  • 3 tbsp Elderflower Syrup or Liqueur (such as St-Germain)
  • 3 cups Heavy Whipping Cream (720ml), very cold
  • ½ cup Powdered (Icing) Sugar (60g), sifted
  • 1 tsp pure Vanilla Extract
  • 4 oz Full-Fat Crème Fraîche (115g), cold
  • 4 tbsp Elderflower Syrup
  • 2 packs (approx. 24) crisp, store-bought Meringue Nests or Shells
  • 12-15 plain Ladyfingers/Savoiardi Biscuits (optional)
  • 1 tbsp Melted Unsalted Butter (15g) (if using ladyfingers)
  • Extra fresh Raspberries and Peach slices (for decoration)
  • A few sprigs of fresh Mint or edible flowers (for decoration)

Instructions:

  1. Prepare the Fruit: In a medium saucepan, combine the diced peaches, half of the raspberries, granulated sugar, and lemon juice. Heat over medium heat until the sugar dissolves and the fruit softens (about 8–10 minutes). Do not overcook—we want texture, not baby food.
  2. Infuse and Cool: Remove the fruit mixture from the heat. Stir in the elderflower liqueur/syrup. Allow the compote to cool completely (place in the fridge for faster cooling, about 45 minutes).
  3. Prepare the Pan: Line the base of the 8-inch springform pan with parchment paper. If using ladyfingers, arrange them tightly on the base, brushing lightly with melted butter if desired. Line the sides with strips of parchment paper for easy release.
  4. Whip the Cream: In the bowl of a stand mixer, whisk the cold heavy cream, sifted icing sugar, and vanilla extract on medium-high speed. Stop whipping when soft peaks form.
  5. Stabilise the Mousse: Reduce the speed to low. Add the cold crème fraîche and the elderflower syrup. Increase speed to medium and whip until firm, but still light and airy, stiff peaks form. Stop just as the peaks hold their shape.
  6. Crush Meringues & Fold: Roughly crush 20 of the meringue nests (leaving the remaining 4 for decoration). Gently fold the crushed meringue pieces into the elderflower mousse using a rubber spatula.
  7. Assemble: Spread half of the meringue mousse mixture evenly over the base. Spoon half of the completely cooled compote over the mousse layer. Repeat the layering with the remaining mousse, followed by the remaining compote. Top the final compote layer with the reserved whole fresh raspberries.
  8. Chill and Finish: Cover and chill for a minimum of 4 hours, but ideally overnight (12 hours) to ensure the mousse is perfectly set. Carefully unclip the springform pan and peel away the parchment. Decorate the top with reserved whole meringues, fresh peach slices, and mint before serving.