Instructions
Run a knife down the groove of each peach to the stone. Place in a saucepan or heatproof bowl and cover with boiling water. Stand for 2 minutes. Use a slotted spoon to transfer peaches to a bowl of cold water. Peel off the skin (if the skin does not remove easily, repeat the process and just remove as much skin as possible). Brush the peaches with lemon juice. Use an electric beater to beat the cream and icing sugar until soft peaks form. Fold in the mascarpone and 1 tbs Amaretto. Combine the orange juice and remaining Amaretto in a bowl. Halve the peaches and remove the stone. Slice the Great Whites peaches. Dip some of biscuits into the Amaretto mixture. Place in the bases of 4 x 400ml serving dishes. Top with some cream mixture, peaches and raspberries. Repeat to make more layers. Scatter the top with flaked almonds. Cover with plastic wrap. Refrigerate for 4 hours or overnight.