Blend raspberries and strawberries.
Pour into sieve. With spoon, force berry sauce through, leaving seeds behind. Discard seeds. Mix well with sugars.
Place peaches in large bowl. Pour sauce over peaches.
Refrigerate for two days, for color to absorb.
Serve in cocktail cups. Decorate with swirl of whip and slice of kiwi or lemon.
Photography by Peri Photography