Ingredients

Steps

• Preheat the oven to 200°C.
• Layer two filo squares, brushing each with melted butter and dusting with cinnamon.
• Cut the pastry into 7.5cm by 2.5cm fingers and bake on a non-stick sheet for 5 minutes.
• Mix cream cheese, stem ginger, syrup, and vanilla seeds in a large bowl.
• Spoon the mixture into a 7.5cm chef's ring placed on a plate and flatten the top.
• Remove the ring by warming the edges or using a knife-edge.
• Wrap a thin strip of marzipan around the cake and caramelise with a blow torch.
• Top with cinnamon fingers and serve with peach halves and mint leaves.