Peach Melba Icebox Cake | Redpath Sugar

Ingredients

• 4 peaches, medium-sized, ripe but firm
• 2¼ cups (488 g) Redpath® Golden Yellow Sugar, packed
• 2 cups (500 ml) water
• 4 pcs (8 g) lemon zest, wide strips
• ½ tsp (3 g) salt
• 2 tsp (10 ml) pure vanilla extract
• 4 cups (454 g) fresh raspberries, washed and completely dried
• 2 tbsp (30 ml) poaching syrup
• 1 tbsp (15 ml) lemon juice, preferably freshly squeezed
• 1 tbsp (8 g) Redpath® Icing Sugar
• 3 cups (750 ml) heavy cream, cold
• ½ cup (60 g) Redpath® Icing Sugar
• 1 tbsp (15 ml) pure vanilla extract
• ¼ tsp (2 g) salt
• 40 pcs (240 g) Maria cookies (see Chef’s Tips)
• Reserved poaching syrup
• 2 cups (250 g) fresh raspberries, washed and thoroughly dried
• Peach slices
• Fresh raspberries