To make the shortbread
Preheat the oven to 190C. Sieve together the flour, cornflour and icing sugar and place into a food processor. Cut the butter into small cubes and add to the processor.
Blitz the mix until it just begins to form a ball. Turn the dough out onto a floured surface and bring it together with your hands. Roll the dough out so it is an even ½ inch thickness.
Cut into rounds with a pastry cutter and place on a greased baking tray. Place in the oven and bake for 15–20 minutes, until they are firm and light brown. Remove form the oven and place on a wire rack to cool, sprinkle with caster sugar while still warm.
To make the peach fool
Drain the peaches, reserving the juice. Place in a food processor with a few tablespoons of the reserved juice and blend to a smooth puree.
In a large mixing bowl whip the cream until it forms soft peaks and then combine with the Greek yogurt, lemon juice and condensed milk.
Swirl the peach puree with the cream mixture and serve into glasses. Chill until you are ready to serve.
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