Kingston biscuits and peaches is a no-bake dessert that pairs the deep, oaty, golden-syrup flavor of Australian-style Kingston biscuits with juicy, ripe peaches and a cloud of softly whipped cream. It works because the crisp biscuits soften just slightly against the fruit and cream, creating a texture that is part trifle, part icebox cake, with very little effort. The sweetness of the biscuits is balanced by the bright acidity of fresh peaches, making it a genuinely refreshing summer treat that comes together in minutes.
Ingredients
- 24 Kingston biscuits (about 2 packages, or 300 g / 10.5 oz)
- 4 large ripe peaches (about 600 g / 1.3 lb), peeled and sliced
- 2 tablespoons (25 g) granulated sugar
- 1 tablespoon (15 ml) fresh lemon juice
- 1 ½ cups (360 ml) heavy cream (35% fat)
- 2 tablespoons (15 g) powdered sugar
- 1 teaspoon vanilla extract
- Optional: 1 tablespoon (15 ml) bourbon or amaretto (for adults only)
Instructions
- In a medium bowl, toss the sliced peaches with the granulated sugar and lemon juice. Let them sit for 10 minutes so they release their juices. If using bourbon or amaretto, stir it in now.
- In a separate large bowl, whip the heavy cream, powdered sugar, and vanilla extract with an electric mixer on medium-high speed until soft peaks form (about 2–3 minutes). Be careful not to over-whip; you want a soft, spoonable cream.
- Choose a serving dish or a trifle bowl (about 8-inch / 20 cm round or similar). Spread a thin layer of the peach mixture (about ⅓ cup) on the bottom.
- Arrange a single layer of Kingston biscuits over the peaches, breaking a few to fit the gaps. They should cover the surface completely.
- Spoon about one-third of the whipped cream over the biscuits and spread it gently to cover.
- Repeat the layers: half of the remaining peaches, another layer of biscuits, another third of the cream, then the rest of the peaches, a final layer of biscuits, and the remaining cream on top.
- Cover the dish with plastic wrap and refrigerate for at least 2 hours, or up to 8 hours. This allows the biscuits to soften slightly and the flavors to meld.
- Before serving, optionally garnish with extra peach slices or a sprinkle of crushed biscuits. Serve chilled.
Tips
- Substitutions: If you can’t find Kingston biscuits, use any crisp oat-based cookie, such as McVitie’s Hobnobs or a sturdy oatmeal cookie. The flavor will be slightly different but still delicious.
- Peach ripeness: Use peaches that are ripe but still firm, so they hold their shape in the layers. If peaches are very soft, they may turn mushy; that’s fine if you prefer a more jammy texture.
- Make ahead: This dessert is actually better after 4–6 hours in the fridge, as the biscuits soften more evenly. However, don’t leave it longer than 24 hours, or the biscuits will become too soggy.
- Common mistake: Don’t skip the lemon juice; it prevents the peaches from browning and brightens the flavor. Also, don’t over-whip the cream, or it will turn buttery.
Serving Suggestions
Serve this dessert in individual glasses or bowls for a pretty presentation. It pairs beautifully with a scoop of vanilla ice cream or a drizzle of honey. For a brunch, serve it alongside a simple yogurt parfait. If you added bourbon, serve it as an adult-only dessert with coffee.
Variations
- Berry swap: Replace peaches with 2 cups (300 g) of mixed berries (strawberries, blueberries, raspberries) and use the same sugar and lemon juice. Reduce chilling time to 1 hour, as berries release less juice.
- Spiced version: Add ½ teaspoon of ground cinnamon or cardamom to the peach mixture for a warm, aromatic twist.
- Vegan option: Use coconut whipped cream (chilled coconut cream whipped with powdered sugar) and a vegan oat biscuit. The texture will be slightly different but still creamy.
- Grilled peaches: For a smoky flavor, grill the peach slices for 2 minutes per side before tossing with sugar and lemon. This adds a caramelized note.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The biscuits will continue to soften, so the dessert becomes more like a pudding—still tasty, but not as crisp. This dessert is best served cold, so there is no need to reheat. If you prefer a firmer texture, you can freeze it for up to 1 month, but thaw in the refrigerator overnight; the cream may separate slightly upon thawing.
Frequently Asked Questions
Can I use canned peaches? Yes, but drain them well and reduce the sugar to 1 tablespoon, as canned peaches are often packed in syrup. The texture will be softer, so consider mashing them slightly.
What are Kingston biscuits? Kingston biscuits are a popular Australian cookie made with oats, coconut, and golden syrup, with a slightly chewy texture. They are similar to Anzac biscuits but often have a chocolate coating on one side. If you can’t find them, any oat-based cookie works.
Can I make this without cream? Absolutely. You can substitute Greek yogurt or mascarpone cheese for the whipped cream. For a lighter option, use a mixture of half cream and half Greek yogurt.
How long can I leave it out at room temperature? Because of the cream and fresh fruit, do not leave it out for more than 2 hours total. Refrigerate promptly after serving.
Can I use frozen peaches? Yes, thaw them first and drain excess liquid. You may need to reduce the sugar slightly, as frozen peaches can be sweeter.
Is it safe to add alcohol? If you add bourbon or amaretto, note that the alcohol is not cooked off, so it remains in the dessert. This is safe for adults, but avoid serving to children or anyone avoiding alcohol.
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