Preparation Time: 35 mins  |  Total Time: 4 hours in the fridge to solidify

INGREDIENTS:

  • 200 g of toasted biscuits
  • 100 g melted butter
  • 250 g of cream (cream)
  • 250 g cream cheese
  • 370 g of condensed milk
  • 2 sheets of flavorless and colorless gelatin
  • 1 can of peaches in syrup

PREPARATION:

Place the cookies in a processor or blender and grind. Add the melted butter and mix everything.

Line a tart pan with a removable bottom measuring 20 cm in diameter, tamping down well. Place in the fridge for 15-20 minutes.

In a bowl, beat the cream. Add the mascarpone cheese and beat until creamy. Add the condensed milk and mix everything.

Pour the cream over the biscuit layer. Place in the fridge and reserve.

In a bowl, soak the gelatine leaves in cold water.

For the topping: in a pan add the syrup from 1 can of peaches and the gelatine leaves. Stir constantly until it boils and let it cool.

Pour the syrup over the dough. Add the chopped and sliced peaches. Place back in the fridge for 4 hours to solidify.

Shelf life: 3 days under refrigeration (refrigerator).