Instructions:
Step 1
In a bowl, mix ricotta, mascarpone, and sugar until smooth.
Step 2
Fold in diced peaches. Line a 20 cm bowl with plastic wrap.
Step 3
Dip cookies quickly in milk and line the bowl with overlapping cookies.
Step 4
Pour the peach cream into the cookie-lined bowl. Smooth the top and fold the wrap over.
Step 5
Freeze for 2–3 hours until set.
Step 6
Remove from the freezer 30 minutes before serving.
Step 7
Unwrap, invert onto a serving plate, and garnish with thin peach slices.
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