How to make
Pour the peach compote juice (1/2 cup) in a bowl. Dip 3 biscuits in the juice briefly. Arrange a row of biscuits at the bottom of a suitable container. Cut the peaches into thin pieces - crescents.
Arrange the peaches next to one another. Smear with 1 1/2 tbsp of fig jam on top. Put 1 tsp powdered sugar in 1/2 cup high fat yoghurt and stir until smooth. Spread 1/2 the yoghurt over the fig layer.
Dip the other 4 biscuits in the compote juice 1 by 1. Arrange them over the yoghurt. Next arrange a layer of thin peach crescents, followed by another fig jam layer. Finish off with a layer of the remaining 1/2 yoghurt. Smooth it out. At the very top, crumble 1/2 biscuit finely. Put it to harden briefly in the fridge.
Take it out of the fridge and slide a knife carefully along the sides with a thin knife, to unstick it. Cut it into 4 pieces. Instead of a crumbled biscuit you can use another chopped peach but only if consuming right away.
I learned this recipe from a coworker, she makes it when she's short on time.
