No-Bake Peach Icebox Cake

Directions

Mousse

1. Step 1
   For the Mousse: Place your mixing bowl in the freezer for 5-10 minutes to chill.

2. Step 2
   In chilled mixing bowl, combine the mascarpone cheese with about 1/4 cup of heavy whipping cream. Beat on medium speed, scraping down the bowl occasionally until the mascarpone cheese reaches a more liquid consistency.

3. Step 3
   Add the remaining heavy whipping cream into the chilled bowl and beat on medium-high speed until it starts to thicken.

4. Step 4
   Slowly add powdered sugar and continue beating on high speed until stiff peaks form. Set aside in refrigerator until needed.

5. Step 5
   In separate medium sized bowl, combine the Peach fruit filling together with the sweetened condensed milk and stir until well combined; the filling will thicken quite a bit.

Dessert

1. Step 1
   To assemble the dessert: Line the bottom of a 9-inch square dish with parchment paper.

2. Step 2
   In small bowl, combine the milk with the bourbon, vanilla, brown sugar and cinnamon and stir until combined.

3. Step 3
   Dip the top and bottom of each lady finger in the milk mixture and line the bottom of the dish with one layer of dipped lady fingers. You may need to cut the lady fingers in order to fit two rows into the dish. You can sprinkle tops with additional cinnamon if desired.

4. Step 4
   Once the bottom layer is built, spread half the mousse over top, followed by half of the peach fruit filling, spreading evenly.

5. Step 5
   Add the next layer of dipped lady fingers followed, by the remaining mousse, and remaining fruit filling, spreading evenly.

6. Step 6
   Finally, spread the whipped topping evenly on top of the last layer of peach fruit filling and dust with cinnamon for garnish.

7. Step 7
   Cover and refrigerate for 4-6 hours to allow layers to set.

8. Step 8
   Keep refrigerated until ready to serve and store any leftovers in fridge.