Ingredients:
• 2 x 411g cans peach slices in syrup
• 500ml double cream
• 1tsp vanilla extract
• 2tbsp icing sugar
• 8 butter brioche rolls, cut in half, then each cut into 4 fingers
• 1 lime, zested
• 2tbsp flaked almonds, toasted

Method:
Drain the peach slices over a bowl. Save the syrup. Whip the cream with the vanilla and icing sugar until it starts to form soft peaks. Arrange half the peach slices in a single layer in a serving dish. Brush the brioche fingers in the peach syrup – don’t dunk them as they will lose their texture and go soggy. Lay these on top of the peaches, then add half the cream. Repeat the layers again, finishing with the cream. Chill for at least an hour. Sprinkle with the lime zest and flaked toasted almonds to serve.