Enjoy this creamy make-ahead delicious dessert topped with sliced peaches, blueberries, raspberries and whipped cream.

Recipe Tags:

Baking Time: 12 minutes, Chilling Time: 30 minutes, Freezing Time: 8 hours or overnight

Preparation Time:

Cooking Time:

Serves: 12

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Ingredients

  • 2 cups (500 mL) graham wafer crumbs
  • 1/3 cup (75 mL) melted butter
  • 2 tbsp (25 mL) granulated sugar
  • 4 Ontario Egg Yolks
  • 2/3 cup (150 mL) granulated sugar
  • 1 tbsp (15 mL) finely grated lemon rind
  • 1/4 cup (50 mL) fresh lemon juice
  • 4 Ontario Peaches, peeled, pitted and puréed
  • 1/2 cup (125 mL) pure liquid egg whites 
  • 1/4 tsp (1 mL) each cream of tartar and salt
  • 1/2 cup (125 mL) 35% Ontario Whipping Cream
  • 1 tsp (5 mL) vanilla

Garnishes:

  • Ontario Peach slices, Blueberries and Raspberries
  • 35% Ontario Whipped Cream
     

Instructions

In medium bowl, combine crumbs, butter and 2 tbsp (25 mL) sugar; press evenly into parchment lined 9-inch (23 cm) springform pan. Bake in 350°F (180°C) oven for 12 minutes or until lightly browned.

In medium heatproof bowl, whisk together egg yolks, 1/3 cup (75 mL) of the sugar, lemon rind and juice. Place bowl over simmering water, whisking constantly, until translucent and mixture coats the back of spoon 8 to 10 minutes. Stir peach purée into egg mixture. Refrigerate until cold, about 30 minutes.

In separate medium bowl, using an electric mixer, on high speed, beat egg whites, cream of tartar and salt until foamy. Whisk in remaining sugar; beat until stiff peaks form. Gently fold egg whites into peach mixture.

In separate medium bowl, using electric mixer, on high speed, whip cream and vanilla until firm peaks form. Fold into peach mixture. Scrape filling over crust. Cover with foil; freeze for 8 hours or overnight.

Remove from freezer, 30 minutes before serving to soften. Garnish with peach slices, blueberries, raspberries and whipped cream. 

Nutritional information

1 Serving 

  • PROTEIN: 4 grams
  • FAT: 13 grams
  • CARBOHYDRATE: 31 grams
  • CALORIES: 250
  • FIBRE: 1 gram
  • SODIUM: 192 mg