Drain the peach slices over a bowl. Stir the schnapps into the syrup. Whip the cream with the vanilla and icing sugar until it starts to form soft peaks.

Arrange half the peach slices in a single layer in a serving dish. Brush the brioche rolls in the boozy syrup – don’t dunk them as they will lose their texture and go soggy. Lay these on top of the peaches, then add half the cream. Repeat the layers again, finishing with the cream.

Chill for at least 1 hr. Will keep chilled for 24 hrs. Sprinkle with the lime zest and flaked toasted almonds to serve.