For the custard:
2 eggs
2 tbsp sugar
2 tbsp flour
2 cups milk
Italian ladyfingers
3 medium peaches
1 lemon
2-3 tbsp sugar
First of all, prepare the custard.
Warm the milk without letting it boil. In a saucepan, with heavy bottom, combine the sugar, the flour and the eggs, whisking to prevent knots. On medium heat add the warm milk in a slow stream, always whisking and bring to boil, whisking continuously; it will take about 5-8 minutes (the warmer the milk, the quicker the cooking). Never stop stirring, otherwise your custard will stick to the bottom and burn, giving it an unpleasant taste.
Set aside, sprinkle with a little sugar and let it cool down to room temperature.
Squeeze lemon. Peel peaches and cut in thin wedges and mix them with sugar and lemon juice, this will prevent oxidation.
Line the bottom of a cake pan with ladyfingers quickly dipped in milk.
Pour custard on top of ladyfingers, then top with peache wedges, drained from lemon juice.
Cover with plastic wrap and refrigerate for at least 2 hours.
This recipe is for a 9x9 square pan (or round).
- You may have some custard and peach leftovers, jus make some individual small bowls with them. You can get to a 9x13 rectangular pan with these quantities.
- You can make it with any fruit you like.
- It's a very easy cake that doesn't require baking, only the time to prepare the custard, so perfect for summertime.
- Use ONLY Italian ladyfingers, they're one of the key ingredients to have a great result.
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