Serves 6

{sponge fingers}
80g caster sugar
1 drop of vanilla extract
3 large eggs, whites and yolks separated
80g plain flour (or gluten free flour), sifted
icing sugar to dust

Line two baking trays with lightly oiled greaseproof paper. Add the sugar and vanilla extract to the egg yolks and whisk until light and creamy. Whisk the egg whites in a clean dry bowl until they form peaks. Fold the flour into the yolk mix and then gently fold in the beaten egg whites, taking care not to knock out any air.

Transfer to a piping bag with a 2.5cm nozzle. Pipe into 10-12cm lengths (about 18 fingers in all), dust with icing sugar and bake at 180C/Gas Mark 4 for 10-12 minutes. Leave to cool down and store in an airtight container.

{almond custard}
300ml almond milk
300ml double cream
6 egg yolks
90g caster sugar
60ml almond liqueur (or a few drops of almond extract)

Bring the almond milk and cream to the boil in a heavy based pan. Meanwhile, beat together the egg yolks and sugar. Pour half of the boiling cream mix on to the egg yolks, beating in thoroughly, and return this mixture to the rest of the cream mix in the pan. Stir constantly over a low heat, until the mixture thickens and coats the back of the spoon. Add the almond liqueur or extract now. Pass the custard through a fine sieve and leave to cool. Refrigerate until you are ready to use it.

{baked peaches}
6 peaches, ripe but not too soft and preferably white
1 tbsp caster sugar
1 tbsp water

Preheat the oven to 180C/Gas Mark 4. Place the peaches on a baking tray. Lightly score their tops with a sharp knife then sprinkle with the sugar and water. Bake for 10-15 minutes. The skin on the top will be just starting to come away from the peach. Allow to cool, then peel off and discard the skin.

{frumble topping}
200g gluten-free flour
1 tsp ground cinnamon
125g unsalted butter
100g demerara sugar
25g flaked almonds

Sift the flour and cinnamon into a bowl, then rub in the butter until the mixture resembles bread crumbs. Stir in the sugar and almonds. Tip on to a lined and lightly oiled baking sheet and bake at 180C/Gas Mark 4 for about 30 minutes until golden brown and crunchy, stirring every 10 minutes. Remove from the oven, stir again and leave to cool. Store in an airtight container.

{camomile jelly}
1 ltr water
4 camomole tea bags
100g caster sugar
500ml Muscat wine
3 ½ tsp agar agar

Bring the water to the boil in a saucepan, remove fro the heat and add the camomile tea bags, sugar and wine. Leave to infuse for 20 minutes. Remove the tea bags and squeeze out the liquid. Put the pan back on to the heat and bring up to the boil again. Turn down to a low simmer and sprinkle the agar agar on top. It is very important not to stir it in. Keep on a very low heat for 5-10 minutes, then bring to the boil again and boil for 2 minutes until all the agar agar crystals have dissolved. This mix can be used immediately or can be stored in the refrigerator once cooled. The jelly can easily be melted back down and reset.

{to assemble}
100g raspberries
125ml Muscat wine
mint or borage sprigs

Heat the jelly to melt it and put 4 or 5 raspberries at the bottom of a glass, pouring over a small quantity of jelly. Refrigerate to set. Break a few sponge fingers in half, place them in the glasses, sprinkle with a little wine and cover with more jelly. Set again in the refrigerator. Now lay some of the peach slices on top of this and pour in the remainder of the jelly. Set for a final time in the fridge.

Alternatively, you can assemble the dessert in one go; it looks slightly less impressive but is equally delicious.

Once set, spoon on some almond custard and sprinkle on a generous amount of frumble topping. Decorate with raspberries and sprigs of mint or borage.