100 g of shortbread biscuits (I used cereal and rice biscuits)
130 g of butter or Vallèe pastry, it is a vegetable product, I used this
INGREDIENTS (Zabaglione cream) 240 g whole milk
100 g of Marsala
17 g cornstarch
17 g rice starch
100 g of sugar
4 egg yolks
(Optional 1 sheet of gelatine (5 g) I added it to obtain a more compact cream and to slice the cake better)
INGREDIENTS (Top) 4/5 ripe but firm yellow peaches
(If you want to color the edge you will need a handful of raspberries.)
PROCEDURE
Prepare the base by blending the biscuits until they are powdered. Melt the butter and add it to the biscuits, stirring. Line a mould with baking paper and pour the biscuit mixture inside. Level well using the back of a spoon. Place in the fridge.
For the cream: beat the egg yolks with the sugar until the mixture is light and frothy. Add the starches, continuing to beat with the whisk.
Pour the milk and Marsala into a saucepan and bring to a boil. Add the egg mixture and as soon as it starts to boil again, start stirring quickly and in a moment the cream will have thickened.
If you use gelatin, soak the gelatine sheet in cold water for a few minutes. Heat a little milk and dissolve the well-squeezed gelatine.
Mix well and add it to the zabaglione cream. Pour the cream into a low and wide container to cool. Cover it with cling film in contact and place in the refrigerator.
Once cooled, beat it with a whisk and use it to fill the cake.
Peel the peaches and if you want to get a more intense color on the edge you can cook them whole for a few minutes with a handful of blended raspberries and a spoonful of water.
Slice the peaches and arrange them on the cream starting from the outer edge.
