It’s time for another Tumbler Desert everyone! Yes, you thought I’d forgotten about them, but deserts are thin on the ground whilst I’m working through my 6 week 5:2 reboot programme!

 

Ingredients (serves 2):
Two small handful of amaretti biscuits.
Small slug of Cointreau liquer.
A single square of Green & Blacks Maya Gold (spiced orange and dark chocolate).
4 peaches (round or donut) destoned and quartered.
4 ripe plums, destoned and quartered.
Zest of 1 orange.
1 tsp of Vanilla Bean paste.
2 tblsp of brown demerara sugar.
Fresh cream vanilla custard (good quality shop bought one like Avonmore is a great cheat ingredient!)
Whipped cream.
Method:
Put the oven on 180 degs celsius.
Place the quartered fruit on a baking tray along with the orange zest (I use a veg peeler for this recipe so you can take out the orange zest after the fruit has cooked – that way you get the lovely orange taste without it going bitter after it cools).
Sprinkle over the sugar and pour over the vanilla bean paste.
Place in the oven and cook until the fruit is lovely and soft and the juices have been released.
Once cooked, take out of the oven and remove the strips of orange zest.
Put the amaretti biscuits in the bottom of each tumbler (a small handful per glass) and using the bottom of a rolling pin, crush them to a fine crumb (very satisfying!)
Put a small slug of Cointreau onto of the biscuits – be careful, not too much; just enough so that when you stir the biscuit and liquer together with a spoon it gently comes together but does not melt away.
Spoon in a good measure each of the fruit mixture and include some of the liquid too.
Spoon over the top a couple of dollops of vanilla custard, and a generous plop of whipped cream over that.
Grate the Maya Gold over the whole lot – as much as you like really!
Serve immediately, and Enjoy!

There should be plenty of fruit mix left over. If you chill this, it will make a lovely alternative breakfast mixed in with some low fat natural yoghurt and a sprinkling of flaked almonds.