I did say simple to make, not fast or easy. But it is worthwhile — continue reading. Here is what you will need : one half-gallon of full fat milk one pint of whipping cream a half stick of butter cup of white sugar ( brown will thicken the milk ) 3-4 full cardamom pods one big, aluminium bottomed stainless-steel or enameled iron pot a ladle a long-handled spoon made of wood a silicon spatula a good hour Pour milk and whipping cream into the pot then switch on the heat. Add cardamom pods. This is thanks to the high-fat content of the cheese – as the water in the cheese freezes it pushes the fat molecules inside apart. If you have to freeze your mascarpone, try whisking it once it has unfroze a little to make it creamy again. Frosting Your Cake After you have gone thru all the bother of baking a cake and whipping up a load of topping – make efforts to take one or two preparatory steps for the ideal pudding.

Ensure the cake has cooled totally before adding on the mascarpone frosting or else it’ll melt. *I like 2 packages of fat-free cream cheese and one package of regular. Garnish with whipping cream swirls round the edge, gently flecked with cocoa or shaved chocolate, if needed. Gently press onto the base of a springform pan which has been sprayed with a stain resistant cooking spray. Toss half cup of the chocolate chips with the flour to cover then add to the cream cheese blend. Put the pit side down and pour what’s left of any liquid on top of the peach.

Serve pit side up with your favourite vanilla ice cream. It tastes just like a peach pie or cobbler. You can also use light or sugar free ice cream if you want. The Treble Sec and brown sugar set off a glaze that actually brings out the flavour of the peach. Re-roll the cakes.

In a bowl, mix the peach slices, blueberries, lemon juice, and one big spoon confectioners ‘ sugar, toss gradually to cover. Cut each roll into twelve slices. Beat for two minutes or till stiff tops form.