Pesche dolci

Step 1: Heat the oven to 350°F (325°F fan). Mix 12 ½ oz plain flour, 3 ½ oz caster sugar, 2 tsp baking powder and the zest of 1 lemon, then add 2 eggs, 2 ⅞ oz butter and ¼ cup milk and knead into a soft dough.

Step 2: Roll into 24 walnut-size balls and put them flat side down on lined trays. Bake for 15–18 minutes, until risen and pale gold underneath. Cool.

Step 3: Whisk 3 egg yolks, 2 ½ oz caster sugar and ⅞ oz cornflour. Heat 1 ¼ cups whole milk with 1 tsp vanilla extract to simmering, pour onto the yolks, whisking, then return to the pan and cook for 3–4 minutes, stirring, until thick and bubbling. Cover and cool.

Step 4: Scoop out a little of the flat side of each biscuit with a small spoon. Crumble the scooped bits into the custard. Fill the hollows and press two halves together.

Step 5: Mix half of ½ cup red berry or grenadine syrup with ½ tsp red food colouring and the other half with ¼ tsp yellow food colouring. Brush each peach with yellow, then brush red on one side. Common mistake: soaking them; just brush, or they fall apart.

Step 6: Roll in 3 ½ oz granulated sugar and tuck a mint leaf from 12 small mint leaves into the join. Chill for 1 hour. Eat within 2 days.