Peach Rosé Ice Box Cake

by Anthony Salemme, chef

It’s too hot to turn on the oven right now! You can substitute all that with plums, apricots, raspberries or strawberries.

1 pound cream cheese, at room temperature

4 eggs, at room temperature, separated

½ cup sugar

2 Tablespoons Rum

2 packages Ladyfinger cookies

1 ½ pounds Peaches, peeled and slice half in half – and dice the other half

1 ½ cups rose wine

¾ cup heavy cream

Mix diced peaches with ½ cup of wine, let marinate for 30 minutes.

In the bowl of a mixer beat the egg yolks with the sugar until pale and fluffy, about 5-6 minutes. Next add the cream cheese and beat until smooth. Pour into a larger bowl.

Next in a clean mixing bowl, beat the egg whites until stiff, about 5 minutes. Fold into cream cheese mixture and add the rum.

Rinse that bowl one more time and whip the cream until fluffy.

Fold the cream into the cream cheese mixture.

In a 9” x 13” baking pan dip each cookie quickly in the wine and line the bottom of the pan with moistened cookies.

Top with half the cream cheese mixture, then add the diced peaches evenly over the cream cheese.

Repeat with another layer of moistened lady fingers and the remaining cream cheese mixture.

Top neatly with the sliced peaches.

Chill for 6 hours or overnight.