Mandza
Equipment
Ingredients
Custard
milk (cold)
1200 ml
eggs (whole)
3 pcs
egg yolks (raw)
2 pcs
granulated sugar (white)
120 g
cornstarch (dry)
30 g
all-purpose flour (dry)
15 g
vanilla pod (whole)
1 pcs
Fruit Layer
peaches (fresh, diced)
3 pcs
granulated sugar (white)
1 tbsp
Base
ladyfinger biscuits (broken)
250 g
Instructions
Prepare the peaches
Dice the peaches and sweeten them lightly.
Break the ladyfingers
Break the biscuits into 3–4 pieces each.
Heat the milk with vanilla
Bring 1 litre of milk with the vanilla pod to a boil, then remove from heat and cool for 10 minutes.
Whisk eggs and sugar
Whisk whole eggs, yolks and sugar together for 2 minutes until well combined.
Add thickeners
Stir in the cornstarch and flour until no lumps remain.
Temper with remaining milk
Pour in the remaining 200 ml cold milk and mix until smooth.
Combine hot milk into egg mixture
Gradually pour the warm vanilla milk into the egg mixture while whisking constantly.
Cook the custard
Return the mixture to the pot and cook over medium-high heat, stirring constantly, until it begins to boil and thickens slightly.
Cool the custard slightly
Transfer custard to a bowl and let it cool for 15 minutes, stirring occasionally to prevent a skin from forming.
Fold in peaches and biscuits
Gently stir the sweetened peaches into the custard, then fold in the broken ladyfingers.
Chill the dessert
Cover with plastic wrap and refrigerate for at least 4 hours before serving.
Original recipe
Storage
Best consumed within 48 hours; biscuits soften over time
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