Peach Cream Icebox Cake
A dreamy no-bake dessert featuring layers of ladyfinger biscuits, silky vanilla custard cream, and sweet juicy peaches. This make-ahead icebox cake is the ultimate crowd-pleaser for warm days — effortless to prepare yet impressive to serve. Just chill overnight and let the magic happen!
🛒 Ingredients
10 servings
- 1 liter whole milk
- 2 cans sweetened condensed milk (14 oz each)
- 1 can light whipping cream (7 oz)
- 1 egg yolk
- 2 tablespoons cornstarch
- 1 pack ladyfinger biscuits (savoiardi)
- 1 can peaches in syrup (approx. 29 oz)
- 3 tablespoons granulated sugar
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Directions
- 1
In a saucepan, whisk together the cornstarch, milk, condensed milk, and egg yolk until smooth and lump-free.
- 2
Cook over medium heat, stirring continuously, until the mixture thickens into a creamy custard consistency.
- 3
Arrange the ladyfinger biscuits in a single layer at the bottom of a baking dish. Pour the warm custard over them and let it settle for a few minutes.
- 4
Drain the canned peaches, reserving a few slices for decoration. Cut the rest into medium cubes and spread them evenly over the custard layer.
- 5
In a bowl, stir the sugar into the whipping cream until slightly thickened. Pour gently and evenly over the peaches.
- 6
Arrange the reserved peach slices on top for an elegant finish.
- 7
Cover with plastic wrap and refrigerate for at least 6 hours or overnight before serving chilled.
💡 Chef's Tip
For extra depth of flavor, briefly dip the ladyfingers in the peach syrup before layering. A teaspoon of vanilla extract added to the custard makes it even more fragrant.
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