• 350 g champagne cookies
• 7 tablespoons sugar
• 4 egg yolks
• 2 packages milk cream
• 1 colher (chá) de açúcar
• ¼ tablespoons Milhena corn starch
• 5 tablespoons peach liqueur
• 1 can peach halves in syrup

PREPARATION:

• Mix the yolks and sugar, sieve it and take it to fire in a water bath (bain marie), stirring continuously until thick
• Add the Milhena corn starch dissolved with the milk cream. Cook it stirring continuously, until a smooth cream is obtained. Off the fire, add half of the liqueur and the chopped peaches. Cover a rectangular form bottom with aluminum foil
• Mix the remaining liqueur with peach syrup and moisten cookies with this mix. Inside the form, alternate layers of moist cookies and cream
• Press everything gently down with a spoon and keep it in freezer preferably overnight.  In order to serve it, remove it from form and decorate it

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