With its delicious sauce and velvety cream, this is a dessert recipe that’s so light, easy to make, and incredibly tasty, you’ll find yourself eating it spoonful by spoonful.
Ingredients
- 1 liter of milk
- 1 glass of granulated sugar
- 3 heaping tablespoons of flour
- 2 heaping tablespoons of cornstarch
- 1 egg yolk
- 1 tablespoon of butter
- 1 packet of vanilla
- 1 packet of liquid cream (200 ml)
- 1 package of Petibör cookies
- 4 medium peaches
Preparation
- To make peach magnolia: First, place 1 glass of granulated sugar, 3 heaping tablespoons of flour, and 2 heaping tablespoons of cornstarch into a deep saucepan, and mix with a whisk.
- Next, gradually pour 1 liter of milk over the dry ingredients while stirring continuously with a whisk.
- Then add 1 egg yolk to the mixture and stir thoroughly again. The measuring cup used in this recipe holds 200 ml.
- Place the prepared custard mixture on the stove. Cook, stirring constantly, until it thickens slightly.
- Then, add 1 tablespoon of butter and 1 packet of vanilla to the cooked custard. Stir until the butter and vanilla have completely melted from the heat of the cream. Then remove the cream from the stove and set it aside to cool. Stir the cream occasionally to prevent a skin from forming on top.
- For the peach sauce: Peel 4 medium peaches and dice them into small cubes.
- Place the diced peaches in a skillet. Add 4 tablespoons of granulated sugar to the peaches. You can adjust the amount of sugar depending on how sweet the peaches are.
- Stir constantly until the sugar has completely dissolved and the peaches have released their juices. If your peaches aren’t juicy—that is, if they haven’t released their juices—you can add about 1 teacup of water.
- Continue cooking, stirring constantly, for about 10–15 minutes until the peaches have reduced their liquid and the mixture has thickened slightly into a sauce-like consistency. Once the sauce is ready, set it aside to cool.
- Meanwhile, add 1 package of liquid cream to the cooled cream.
- Using a mixer, beat the cream thoroughly for 3–4 minutes until it reaches a smooth consistency.
- Finally, place 1 package of Petibör cookies or baby cookies into a food processor.
- Process the cookies thoroughly in the food processor.
- First, spoon 1 scoop of the cream into each serving cup.
- Top the cream with about 1½ tablespoons of the processed cookies. Then, spoon another scoop of the cream over the cookies.
- Finally, spoon the peach sauce over the cream in each cup.
- Let the peach magnolia dessert set in the refrigerator for at least 3–4 hours. Then, decorate it as desired and serve.
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Recipe Details
- Category: Dessert
- Difficulty: Medium
- Preparation: 15 min
- Cooking: 30 min
- Servings: 6
- Published: 08.08.2026
Recipe Images
Recipe Author
Zeynep Avcı
12 recipes
