Halve and remove stones from 3 apricots and 3 peaches then cut into 1.5cm wedges. Place fruit into a bowl. Drizzle with 2 tablespoons lemon juice and toss to coat. Set aside
Place boiling water into teacup, add gelatine and stir until gelatine dissolves. Set aside
Place cream cheese, icing sugar, lemon juice and lemon zest in a large bowl. Using electric hand beaters, beat until smooth and well combined. Beat in gelatine on low speed. Fold in the whipped cream
Line the base of a 3.8L baking dish with half of the sponge. Top with half of the cream cheese mixture. Arrange fruit on the cream cheese mixture. Top with the remaining sponge. Sprinkle with Toblerone chocolate. Top with remaining cream cheese mixture. Cover and refrigerate for 8 hours or overnight
Just before serving, place biscuits into a small plastic bag and roughly crush using a rolling pin. Cut remaining apricots and peaches into 1.5cm wedges. Arrange fruit on the top of the ‘lasagne’. Sprinkle with biscuits, drizzle with maple syrup and serve
Australian stonefruits like peaches, nectarines, plums and apricots are in season during summer. But when buying stonefruits, what is the difference between a clingstone fruit and a freestone fruit? And what would you use a clingstone or freestone fruit for? Here are the answers.