Recipe by Ben Milbourne, as featured in Left of the Map on Channel 7 & 7plus. 

Ingredients
1½ packets Biscoff biscuits, crushed

120g strawberries, hulled and halved

2 peaches, sliced

1 cup mascarpone cream

1 cup cherries, pitted

50ml yuzu juice

Maple syrup, to serve

Method
Step 1
In a large mixing bowl, combine the cherries, strawberries, and peaches with the mascarpone, crushed Biscoff biscuits, and yuzu juice.
Gently fold until everything is coated in a lush, fruity cream.

Step 2
To serve, spoon the fruit and cream mixture into serving bowls, sprinkle with extra crushed Biscoff for a bit of crunch, and finish with a drizzle of maple syrup.