SERVING: 1 people
AUTHOR: Matilde Vicenzi
5 yellow peaches
150g Vicenzovo Ladyfingers
2 egg yolks
2 sheets of gelatine
Wash the peaches and dice them.
Beat yolks and sugar, warm up the milk in a pot over medium heat and pour it onto the yolk mixture whilst stirring until the cream has thickened.
Soak the sheets of gelatine in a bowl with cold water to soften them. After soaking, wring out and add to the yolk cream. Leave to cool.
Whip the cream with icing sugar using an electric beater, then gradually add the yolk cream whilst whipping.
Cut the Ladyfingers to the size of the glasses and line bottom and sides.
Fill the glasses forming layers of cream and diced peaches.
Allow to rest in the refrigerator for at least 3 hours before serving.