Serves 4
Preparation: 15 mins plus freezing
Cooking: none

INGREDIENTS

200g raspberries
2 tbsp icing sugar
2 large ripe peaches or nectarines, halved, stoned and sliced
6 scoops vanilla ice-cream
6 scoops strawberry ice-cream
50g Doria Amaretti crushed
16 fresh cherries, stoned (reserve 4 whole cherries with stalks on to decorate)

METHOD

  • Push the raspberries through a sieve and collect the puree. Mix with the icing sugar.
  • In 4 tall sundae glasses, layer up the peach or nectarine slices with the ice cream scoops, crushed Amaretti and cherries, drizzling with the raspberry sauce as you go.
  • Top with a whole cherry and serve straight away.

NOTE
Ratafias are mini Amaretti and so can be substituted for the full size Doria product  

Our traditional methods

Throughout the winding streets and the enchanting stone steps carved into the hillsides, the bakers get to work as the sun rises. This is rural Italy, and this is where our traditional methods originate.

Our time honoured natural leavening process requires skill, patience and integrity. Folding and rolling the dough creates many fine layers that enrich its flavour and texture. The ancient slow-rise sourdough recipe we use is delicately nurtured with water and flour over 3 days and nights to produce delicious dough that needs no additives or preservatives. And our authentic way of baking with fire and air creates a golden crisp crunch. Whilst we cook with happiness in our hearts, we take our ingredients very seriously, sourcing only the best from trusted suppliers and producers across the land.