Desert Idea: - Peach and Amaretti Semifreddo

What's Amaretti biscuit?
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Server:10
Preparation: 20mins
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• 90g amaretti biscuits
• 250g mascarpone cheese
• 80g icing sugar
• 2 X 284ml tubs low-fact crea, lightly whipped
• 2 large ripe peaches, peeled, stoned and cut in to eight slices
• Clear honey, to serve

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1. Line a 2lb loaf tin with clingfilm. Put 30g of the amarettei biscuits into a plastic bag and bash with a rolling pin until finely crushed. Arrange the crushed biscuits over the bottom of the loaf tin.
2. Beat together the mascarpone and icing sugar. Fold in the cream. Add on third of the cream mixture on top of the araretti biscuits in the tin then arrange four peach slices on top. Roughtly crush the reamaining biscuits and scatter halif in between the peach slices.
3. Cover with another third of the cream mixture (making sure there are no gaps), the remaining peach slices and the rest of the crushed biscuits in between. Cover with the last of the cream mixture.
4. Cover with clingfilm and freeze until firm. Remove from the freezer 20 mins before serving. Cut into slices to serve. Dizzle with clear honey!!!